The best delicious Vaughan Dried Fruit Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vaughan Dried Fruit Fruitcake recipe today!
Hello my friends, this Vaughan Dried Fruit Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Vaughan Dried Fruit Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Vaughan Dried Fruit Fruitcake.
What Makes This Vaughan Dried Fruit Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vaughan Dried Fruit Fruitcake.
Ready to make this Vaughan Dried Fruit Fruitcake Recipe? Let’s do it!
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6 1/2 Sticks butter
3 1/2 c White sugar
20 Eggs
5 c Flour
1/2 c Apple juice
2 tb Rum extract
1/2 ts Cinnamon
1/2 ts Ginger
1 tb Lemon peel
2 tb Lemon juice
3 c Almonds; coarsly chopped
Preheat oven to 350 degrees F. Grease and flour 10 6×3 fruitcake pans or 15
black pans (Le Foil) Cream butter with sugar. Add 9 eggs, 3 at a time. When
9 eggs have been added, alternately add 3 cups of the flour and the
remaining 11 beaten eggs, mixing between additions. Then add 7 cup flour,
apple juice, Rum extract, cinnamon, ginger, lemon peel, and lemon juice.
Toss 3 lb. dried fruit (raisins, currents, apricots, pitted prunes, dates,
pineapple bits, etc.), with 1 cup flour and add to batter along with
almonds. Bake for 40 minutes. Glaze with Honey-Water-Fruit juice mixture.
Decorate the tops with bits of dried fruit or decorations.
Honey water Glaze: add two tablespoons warm water or fruit juice to 1 cups
honey and mix. Brush the warm fruit cakes with the glaze to seal the tops.
Yields
1 Servings
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