Golden Fruitcake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 loaves
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon ground nutmeg
- 8 large eggs
- 1 1/2 cups sugar
- 3 cups all purpose flour
- 1 teaspoon ground cardamom
- 1/2 cup brandy
- 1 cup (packed) golden brown sugar
- Carbohydrate 67 g(22%)
- Cholesterol 50 mg(17%)
- Fat 12 g(19%)
- Fiber 5 g(19%)
- Protein 8 g(15%)
- Saturated Fat 5 g(24%)
- Sodium 222 mg(9%)
- Calories 400
Preparation Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally. Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan. Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.
Preparation Place marzipan on plate; cover with plastic wrap. Freeze overnight. Combine dried figs and next 3 ingredients in large bowl. Cover and let stand at room temperature overnight, stirring occasionally. Preheat oven to 325°F. Butter baking pans or forms. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt. Stir in flour in 4 additions. Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl. Gently stir in marzipan. Divide batter among prepared pans. Place pans on baking sheet. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes. Cool cakes completely in pans on racks. Wrap in plastic. Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks. Serve at room temperature.
