Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Glorious Golden Fruitcake
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- #30825
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 7/8 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
3 eggs
1/8 cup milk
2 cups walnuts, chopped
1/2 cup raisins
1/4 cup candied pineapple, chopped
1/4 cup red candied cherries, chopped
1/4 cup green candied cherries, chopped
1/8 cup flour
1/2 tablespoon lemon rind, grated
directions
Preheat oven to 275 degrees F.
Sift flour, baking powder and salt together.
Cream together butter and sugar until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk, beating well after each addition.
Combine walnuts, raisins, pineapple, candied cherries, lemon rind, and flour until all are well coated. Stir into batter. Spread batter in a greased and wax-paper pan (two loaf pans are roughly equal to one 10" tube pan).
Bake for 2 hours and 30 minutes for tube pan, 2 hours for two loaf pans, or 1-1/2 hours for a 2-layer capacity Christmas tree pan, until done. Cool in pan for 30 minutes before removing to wire rack to completely cool.
Wrap fruitcake tightly in foil. Store in refrigerator up to 4 weeks.
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nutrition data
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