California Golden Raisin Molded Fruitcake
Tangy raisins, sweet apricots and candied orange peel create the ultimate fruitcake.
- 6 eggs, separated
- 1/2 teaspoon cream of tartar
- 1 1/2 cups butter
- 2 cups sugar
- 3/4 cup milk
- 1/4 cup brandy
- 1 teaspoon vanilla
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups California golden raisins
- 1 cup dried apricots
- 1/2 cup candied orange peel
- 1 cup coarsely chopped walnuts or pecans
Beat egg whites with cream of tartar until stiff but not dry. Set aside. Beat butter until light and creamy. Gradually add sugar, beating until smooth. Add egg yolks and beat together lightly. Combine milk, brand and vanilla. Mix flour and salt together. Add milk mixture and flour mixture alternately to creamed mixture; mix well. Fold in fruits and nuts. Fold whites into batter, gently but thoroughly. Pour mixture into buttered and floured 6-cup mold. Bake at 275°F for 2 1/2 hours or until done. Cool. Unmold.
Nutrition Facts Per Serving
Calories 440 (40% from fat); Total Fat 20g (sat 9g, mono 4.5g, poly <1g, trans 0g ); Cholesterol 95mg; Protein 6g; Carbohydrate 49g; (Dietary Fiber 2g; Sugars 33g; ); Iron 2mg; Sodium 85mg; Calcium 42mg; Potassium 310mg
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