Golden Fruitcake

(from nick’s recipe box)

Source: Mom

Categories: Christmas


  • 1 c soft shortening (I use butter)
  • 2 c brown sugar (packed)
  • 4 large eggs (1 c - so I used 5)
  • 3 c flour
  • 1 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 1/2 c milk
  • 1/2 c light jelly (apple or peach preserves)
  • 1 t vanilla
  • 12 oz golden raisins
  • 2 1/4-2 1/2 lb candied cherries & pineapple
  • 1/2 lb nuts (coarsely chopped)


  1. at oven to 300 (slow). Line with heavy wrapping paper and grease two loaf pans 9×5×3 or a tube pan, 10×4. Cream shortening and brown sugar together until fluffy. Beat in eggs. Blend flour, baking powder, salt and cinnamon. Stir in alternately with milk, jelly and vanilla. Blend in fruits and nuts. Fill pans almost full.

  2. I used 5 of the small loaf pans – do you remember the small aluminum ones that I used for banana bread and pumpkin bread? Instead of greasing the heavy wrapping paper (which is a mess) I lined the pans with foil and sprayed them well with Pam. I baked those small pans about 1 hour and ten minutes but check them with a toothpick at about 1 hour. Be careful about baking too long because I think they are done before they really look like they are. I usually end up baking them too long and they get too brown on the outside.

  3. I always prepare the fruit and nuts and pans before I even start on the cake. More efficient that way.

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