Last week’s recipe for Golden Fruitcake failed to list a key ingredient, due to a misunderstanding with contributor Mae Mikami. Although it includes a considerable amount of dried fruit, the cake also is supposed to contain almost an equal amount of candied fruit.
- >> Fruit/nut mix:
- 1-1/2 pounds candied fruit
- 3/4 cup golden raisins
- 3/4 cup dark raisins
- 1 cup pitted dates, chopped
- 1 cup blanched almonds, pecans or walnuts
- >>Dry ingredients:
- 1-1/4 cups sifted flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground dried ginger
- >> Wet ingredients:
- 1/2 cup plus 2 tablespoons honey
- 1/2 cup plus 2 tablespoons butter
- 3 eggs, well-beaten
Heat oven to 300 degrees. Place a pan of water at bottom of oven to create steam to keep cake moist.
In large bowl, combine fruits and nuts.
In separate bowl, sift together dry ingredients.
In third bowl, cream honey and butter, then mix in eggs.
Divide dry mixture into 2 parts, and the wet mixture into 3 parts to make blending easier. Combine 1 part of dry with 1 part of wet, blend only until smooth, then add the rest, alternating dry with wet and blending until smooth after each addition (don’t over mix).
Pour batter over fruits and nuts; mix. Turn into a 9-by-5-inch loaf pan and bake 90 minutes, until pick inserted in center comes out clean (make sure not to poke a fruit when testing).
Nutritional information unavailable.