Golden Fruit Cake
About 2/3 cup (1/3 lb.) butter or margarine, at room temperature
About 3 1/3 cups all-purpose flour
3 1/3 cups sugar
4 large eggs
1 jar (15 oz.; about 1 2/3 cups) applesauce
1 1/2 teaspoons grated lemon peel
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon baking powder
3/4 cup coarsely chopped dried mangoes or dried apricots
3/4 cup coarsely chopped dried sweetened pineapple
2/3 cup coarsely chopped salted roasted macadamia nuts
1. Butter and flour baking pans (choices follow).
2. In a large bowl with mixer, beat 2/3 cup butter and the sugar
until well mixed. Beat in eggs until blended. Stir in applesauce and
3. In another bowl, mix 3 1/3 cups flour with baking soda, ginger,
coriander, and baking powder. Add to egg mixture and beat until
blended. Stir in mangoes, pineapple, and nuts.
4. Fill pan (or pans; see following) as directed.
5. Bake in a 325 [degrees] oven (300 [degrees] in a convection oven)
until cake is browned, pulling from pan sides, and a toothpick
inserted in center comes out clean (for time, see following).
6. Set cake (or cakes) in pan on a rack to cool 15 to 20 minutes. To
remove cake from metal pans, run a thin-bladed knife between cake
and pan, then invert onto a rack. Or leave in pans or paper baking
molds. Let cake stand until cool. Serve or wrap airtight and chill
up to 2 weeks; freeze to store longer.
Per 2-oz. piece: 195 cal., 28% (55 cal.) from fat; 2.3 g protein;
6.1 g fat (2.7 g sat.); 34 g carbo (0.7 g fiber); 134 mg sodium; 33
To make 1 tube cake (4 1/4 to 4 1/2 lb.): Follow directions for
golden fruit cake (preceding), using a nonstick 10-inch-wide
(12-cup) tube pan. Scrape all the cake batter into pan. Bake as
directed, about 1 1/2 hours.
To make 2 loaf cakes (2 1/8 to 2 1/4 lb. each): Follow directions
for golden fruit cake (preceding), using 2 loaf pans (metal or paper
baking molds), each about 4 1/2 by 8 1/2 inches. Divide cake batter
equally between pans. Bake as directed, about 1 1/2 hours.
To make 6 loaf cakes (about 3/4 lb. each): Follow directions for
golden fruit cake (page 83), using 6 loaf pans, each about 3 by 5
1/2 inches (metal or paper baking molds). Divide cake batter equally
among pans. Bake as directed, about 50 minutes.
PREP AND COOK TIME: 2 to 2 1/4 hours
NOTES: Mile-high bakers need to increase flour to 4 1/2 cups, reduce
sugar to 2 cups, and increase applesauce to 2 cups; baking time may
be about 10 minutes less.
MAKES: 1 tube cake (12-cup size), 2 loaf cakes (about 4 1/2 by 8 1/2
in.), or 6 loaf cakes (about 3 by 5 1/2 in.)
Posted by Chyrel