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Grandma’s Golden Fruitcake
1 ½ c. butter
2 c. sugar
6 eggs, separated, plus 4 additional egg yolks
½ tsp cream of tartar
1 c. milk (OR ¾ c. milk & ¼ c. brandy)
1 tsp brandy extract (omit if brandy is used with the milk)
1 tsp. vanilla
3 ½ c. flour
½ tsp. Salt
1 c. golden raisins
1 ½ c. candied cherries
1 ½ c. candied pineapple
1 c. coarsely chopped pecans
Beat butter until light and fluffy. Gradually add sugar, beating until smooth. Beat egg yolks and add to butter/sugar mixture. Combine milk, brandy and vanilla. Alternately, add liquid and flour to the batter, until well-blended. Fold in fruit and nuts.
In a separate bowl, beat egg whites and cream of tartar until they are stiff, but not dry. Fold whites gently into the batter, blending thoroughly. Pour mixture into 2 buttered and floured six cup pans.
Bake at 275 degrees for 2 ½ hours or until they test done.
(Alternately, you may use small loaf pans and bake for 95-100 minutes)