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Golden Fruit Cake Recipe

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This recipe for Golden Fruit Cake, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Moody
Added: Thursday, January 1, 2009


1 c. soft shortening
2 c. light brown sugar
4 large eggs
3 c. sifted flour
1 tsp. baking powder
1 tsp. salt
1 c. white grape juice
1/2 lb each of red and green candied cherries, and pineapple
1/3 lb. candied fruit mix
3 c. coarsely chopped pecans
1 c. chopped walnuts

Sift flour and reserve 1 cup to coat fruit and nuts. Then sift again with baking powder and salt. Set aside.
Chop fruit and place in large bowl. Coat with 1 cup flour. Set aside.
Cream shortening and sugar. Beat in eggs. Stir in alternately, flour and grape juice. Pour batter over coated fruit and mix thoroughly. Pour into well greased tube pan and 1 loaf pan or 2 loaf pans.
Bake at 300 degrees for 2 1/2 to 3 hours. Cover with paper last hour. Test doneness by inserting a wooden toothpick to see if it comes out clean. I place a pan of water on bottom rack to prevent cake from becoming too dry. Cool and wrap in juice-soaked cloth and store in airtight container in cool place.




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