Fruit cake fans will love this "no-chopping required" recipe which produces a moist, golden cake. It was contributed to Egg Farmers of Ontario's "Grade A" Family Favourites cookbook by Walter and Renee Stalenhoef.
Golden Fruit Cake
(Makes one fruit cake)
- 1 cup butter
- 1 cup granulated sugar
- 6 eggs
- 2 cups all-purpose flour
- 1 tsp salt
- 3 cups raisins
- 1/2 lb (225 g) assorted glace red and/or green cherries
- 1/2 lb (225 g) whole almonds
- 1/2 lb (225 g) mixed peel
- 1 can (19 oz/540 mL) crushed pineapple and juice
Beat butter and sugar with electric mixer until blended. Beat in eggs. Stir in flour and salt. Add raisins, cherries, almonds, mixed peel and pineapple and juice; stir until combined. Spoon batter into a greased 12-cup bundt pan or tube pan.
Bake in a preheated 300F oven until golden brown and cake tests done with cake tester, about 2-1/4 to 2-1/2 hours. Let cool.
Wrap well and store in the refrigerator.