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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 24 |
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A lovely dried fruits and nuts fruitcake contributed to recipezaar by evelyn/athens. Anything is an improvement on citron as far as I'm concerned! Ingredients:
2 1/2 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
2 1/2 cups golden raisins |
1 cup quartered dried apricots |
1 cup crystallized ginger |
1 cup crushed pineapple, drained |
1 cup blanched almonds, toasted and coarsely chopped |
1 cup walnuts, toasted and coarsely chopped |
1 cup butter, room temperature |
1 cup sugar |
5 large eggs |
2 teaspoons lemon zest, freshly grated |
2 teaspoons orange zest, freshly grated |
1 tablespoon vanilla extract |
1 teaspoon almond extract |
1 teaspoon orange extract |
Directions:
1. Preheat oven to 270 degrees F.
2. Line three 4 1/2x8 1/2 loaf pans with parchment; generously butter paper.
3. Sift flour, baking powder and salt into a large bowl.
4. Stir with fork to blend.
5. Add apricots, ginger, raisins, pineapple, almonds and walnuts.
6. Toss gently to coat.
7. Cream butter and sugar in another bowl until light and fluffy.
8. Beating by hand, gradually add fruit mixture alternately with eggs, one at a time, beating vigorously after each egg addition.
9. Blend in zests, vanilla and extracts.
10. Divide batter evenly among pans.
11. Bake until tester comes out clean, about 2 hours.
12. Cool 30 minutes.
13. Turn out of pans.
14. Peel off paper and cool completely.
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