Golden Fruitcake I Recipe

Name: Golden Fruitcake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter or ½ cup margarine; 1 cup sugar; 3 eggs; ½ cup orange juice; 1 cup sultana raisin; ¾ cup candied orange peel, diced; ¾ cup candied lemon peel, diced; ¾ cup candied citron peel, diced; 1 cup coconut; 1 cup nuts, chopped; 2 cups flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt

Servings: persons

½ cup butter or ½ cup margarine
1 cup sugar
3 eggs
½ cup orange juice
1 cup sultana raisin
¾ cup candied orange peel, diced
¾ cup candied lemon peel, diced
¾ cup candied citron peel, diced
1 cup coconut
1 cup nuts, chopped
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

1
Cream butter, add sugar gradually and continue beating.
2
Add eggs, one at a time, beating thoroughly after each addition.
3
Add orange juice, raisins, candied fruit, coconut and nuts.
4
Fold in sifted dry ingredients.
5
Turn into greased, double wax paper lined loaf pan and bake at 275F for 2-1/2 to 3 hours.
6
Cool in pan for 10 minutes.
7
Turn out and cool completely on rack.
8
Wrap in plastic wrap; store for 3-5 weeks before serving.

772

kcal

Calories

Fat

111

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 14 ingredients. The key ingredients include: ½ cup butter or ½ cup margarine, 1 cup sugar, 3 eggs, ½ cup orange juice, and more.

Yes, Golden Fruitcake I 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 I

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