Updated: May 18
Quick and easy fruitcake. You can add whatever dried fruits you which, even maraschino cherry! This fruitcake made a perfect 9-inch loaf.
1/2 lb. butter, at room temperature
1/2 lb. granulated sugar
1/2 lb. all-purpose flour
1/4 cup chopped dried pineapple
1 cup dried orange peel, chopped
1 cup raisins
1/2 cup golden raisins
1 cup walnuts, chopped
6 eggs, separated
1/4 cup whiskey
1/2 tablespoon vanilla
1/2 tablespoon baking powder
Yields: 1 (9- inch) loaf
Prep Time: 30 minutes
Cook Time: 2 hours
Preheat oven to 300°F.
In a stand mixer, cream the butter with the sugar.
Add the flour.
Add the egg yolks one at a time until well incorporated.
Add the whiskey and the vanilla.
Remove the bowl from the stand, add the dried fruit and walnuts.
Beat the egg whites until they become soft peaks.
Fold gently into the fruit batter and mix.
Place in a greased 9-inch loaf pan and bake for 2 hours.
Allow the cake to cool in the pan for 1 to 2 hours before removing.