California Molded Fruitcake

2 hours Prep: 15 minutes Cook: 2 hours

649 calories per serving view nutrition facts

12 servings suggest servings

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1 1/2	cups	butter
2	cups	sugar
6	large	eggs	separated
1/2	teaspoon	cream of tartar
1	cup	milk
1	teaspoon	brandy	extract, or (3/4 cup milk, 1/4 cup brandy)
1	teaspoon	vanilla extract
3 1/2	cups	flour, all-purpose
1/2	teaspoon	salt
2	cups	golden raisins
1	cup	apricots	chopped
1/2	cup	candied orange peel	chopped
1	cup	walnuts	coarsely chopped

Beat butter until light and creamy.

Gradually add sugar, beating until smooth.

Beat egg yolks together lightly and add. Combine milk, brandy and vanilla.

Mix flour and salt together. Alternately add milk mix and flour mix to butter mix.

Fold in fruits and nuts. Beat egg white with cream of tartar until stiff but not dry.

Fold whites into batter gently but thoroughly.

Pour mixture into 2 buttered and floured 6-cup molds.

Bake 275F for 2 1/2 hours or until they test done.

Cool. Unmold.

Nutrition Facts

Serving Size 179g

Amount per Serving

Calories 649 45% of calories from fat