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[edit] Ingredients
⅔ |
|
3 ⅓ |
cups all-purpose flour - (about) |
3 ⅓ |
cups sugar |
4 |
lrg eggs |
1 |
jar applesauce - (15 oz, abt 1 2/3 cups) |
1 ½ |
teaspoons grated lemon peel |
2 |
teaspoons baking soda |
1 ½ |
teaspoons ground ginger |
½ |
teaspoon ground coriander |
½ |
teaspoon baking powder |
¾ |
cup coarsely-chopped dried mangoes |
|
(or dried apricots) |
¾ |
cup coarsely-chopped dried |
|
sweetened pineapple |
⅔ |
cup coarsely-chopped salted |
|
roasted macadamia nuts |
[edit] Preparation
Step 1 |
Butter and flour baking pans (choices follow). |
Step 2 |
In a large bowl with mixer, beat 2/3 cup butter and the sugar until well mixed. Beat in eggs until blended. Stir in applesauce and lemon peel. |
Step 3 |
In another bowl, mix 3 1/3 cups flour with baking soda, ginger, coriander, and baking powder. Add to egg mixture and beat until blended. Stir in mangoes, pineapple, and nuts. |
Step 4 |
Fill pan (or pans; see following) as directed. |
Step 5 |
Bake in a 325 degree oven (300 degrees in a convection oven) until cake is browned, pulling from pan sides, and a toothpick inserted in center comes out clean (for time, see following). |
Step 6 |
Set cake (or cakes) in pan on a rack to cool 15 to 20 minutes. To remove cake from metal pans, run a thin-bladed knife between cake and pan, then invert onto a rack. Or leave in pans or paper baking molds. Let cake stand until cool. Serve or wrap airtight and chill up to 2 weeks; freeze to store longer. |
Step 7 |
This recipe yields 1 tube cake (12-cup size), 2 loaf cakes (about 4 1/2 by 8 1/2 inches), or 6 loaf cakes (about 3 by 5 1/2 inches). |
Step 8 |
Comments: Mile-high bakers need to increase flour to 4 1/2 cups, reduce sugar to 2 cups, and increase applesauce to 2 cups; baking time may be about 10 minutes less. |
Step 9 |
To make 1 tube cake (4 1/4 to 4 1/2 lbs): Follow directions for golden fruit cake (preceding), using a nonstick 10-inch-wide (12-cup) tube pan. Scrape all the cake batter into pan. Bake as directed, about 1 1/2 hours. |
Step 10 |
To make 2 loaf cakes (2 1/8 to 2 1/4 lbs each): Follow directions for golden fruit cake (preceding), using 2 loaf pans (metal or paper baking molds), each about 4 1/2 by 8 1/2 inches. Divide cake batter equally between pans. Bake as directed, about 1 1/2 hours. |
Step 11 |
To make 6 loaf cakes (about 3/4 lb each): Follow directions for golden fruit cake (preceding), using 6 loaf pans, each about 3 by 5 1/2 inches (metal or paper baking molds). Divide cake batter equally among pans. Bake as directed, about 50 minutes. |






