Golden Fruitcake Recipe

Name: Golden Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7-ounce package marzipan, cut into 1/2-inch pieces; 1 1/4 cups chopped dried Calimyrna figs (about 6 ounces); 3 cups combined chopped dried pears, dried apricots and pitted dates (about 15 ounces total); 1 cup golden raisins (about 5 ounces); 1/2 cup brandy; 4 8 x 3 3/4 x 2 1/2-inch disposable aluminum loaf pans, 8 1/2 x 3 1/2 x 2-inch corrugated paper baking loaf forms*or 8 1/4 x 4 1/4 x 2 1/2-inch metal loaf pans; 1 1/2 cups (3 sticks) unsalted butter, room temperature; 1 1/2 cups sugar; 1 cup (packed) golden brown sugar; 8 large eggs; 1 tablespoon vanilla extract; 1 teaspoon ground cardamom; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 cups all purpose flour; 1 1/2 cups pine nuts (about 6 ounces), toasted; *Corrugated paper baking loaf forms are available at some cookware stores or by mail from Sur La Table; call 800-243-0852.

Servings: persons

1 7-ounce package marzipan, cut into 1/2-inch pieces
1 1/4 cups chopped dried Calimyrna figs (about 6 ounces)
3 cups combined chopped dried pears, dried apricots and pitted dates (about 15 ounces total)
1 cup golden raisins (about 5 ounces)
1/2 cup brandy
4 8 x 3 3/4 x 2 1/2-inch disposable aluminum loaf pans, 8 1/2 x 3 1/2 x 2-inch corrugated paper baking loaf forms*or 8 1/4 x 4 1/4 x 2 1/2-inch metal loaf pans
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1 cup (packed) golden brown sugar
8 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups all purpose flour
1 1/2 cups pine nuts (about 6 ounces), toasted
*Corrugated paper baking loaf forms are available at some cookware stores or by mail from Sur La Table; call 800-243-0852.

1
Place marzipan on plate; cover with plastic wrap.
2
Freeze overnight.
3
Combine dried figs and next 3 ingredients in large bowl.
4
Cover and let stand at room temperature overnight, stirring occasionally.
5
Preheat oven to 325F.
6
Butter baking pans or forms.
7
Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light.
8
Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt.
9
Stir in flour in 4 additions.
10
Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl.
11
Gently stir in marzipan.
12
Divide batter among prepared pans.
13
Place pans on baking sheet.
14
Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes.
15
Cool cakes completely in pans on racks.
16
Wrap in plastic.
17
Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks.
18
Serve at room temperature.

2340

kcal

Calories

151

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 7-ounce package marzipan, cut into 1/2-inch pieces, 1 1/4 cups chopped dried Calimyrna figs (about 6 ounces), 3 cups combined chopped dried pears, dried apricots and pitted dates (about 15 ounces total), 1 cup golden raisins (about 5 ounces), and more.

Yes, Golden Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Golden Fruitcake

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