Golden fruit cake is a timeless classic with a rich history rooted in traditional holiday celebrations. Originating in Europe, particularly in England, fruit cakes became popular during the Victorian era when dried fruits, nuts, and spices were more widely available. The “golden” variation typically includes a generous amount of candied citrus peels, pineapple, and golden raisins, giving it a distinct appearance and a delightful burst of sweetness.
The flavor profile of a golden fruit cake is a harmonious blend of tartness from the citrus peels, the natural sweetness of golden raisins, and the tropical notes from pineapple. A medley of spices, such as cinnamon, nutmeg, and cloves, enhances the overall warmth and complexity of the cake. The addition of chopped nuts, like almonds or pecans, contributes a satisfying crunch, completing the ensemble of flavors
Golden Fruit Cake (Lisa)
Ingredients
- 1 lb red candied cherries
- 1 cup diced candied lemon peel
- 1 cup diced candied orange peel
- 1 cup diced candied pineapple wedges
- 10 oz diced pitted dates
- 2 cups golden rasins
- 1 cup chopped California walnuts
Cake
- 3 ¾ cups all purpose flour
- 2 cups sugar
- 1 cup Butter or margarine
- 6 eggs
- 2 cups cream sherry
- 2 tsp baking powder
- ½ tsp salt
Garnish
- 2 whole Angelica for garnish
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350. Line 10” tube pan with foil.
- cut cherries in half. Reserve 15 halves for garnish. In large bowl combine the rest of the cherries. Rest of the 6 ingredients and ¾ cup flour.
- In another bowl with mixer at medium speed beat butter and sugar until fluffy. Add eggs, sherry, baking p[owder, salt & remaining flour. Beat at low speed until mixed. Beat for 4 mins and medium speed. Stir in fruit mixture.
- spoon batter into a pan. Bake 3 hours until tooth pick comes out clean. Cool on rack remove from pan and remove foil. What tightly in plastic wrap. Refrigerate cake up to 3 months.
garnish
- Cut Angelica into 15 leaves. In a small bowl, stir in lemon juice, a little at a time, into confectioners sugar until spreading consistency. Garnish cake with glaze, leaves and reserved cherry halves
