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 lemon peel.

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 mg chol.

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