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- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
Buttery and mildly seasoned, this fruitcake is filled with a mosaic of fruits and nuts, and it
doesn't require the lengthy aging period of tradiational dark versions.
Directions
- Mix fruit and nuts in a large bowl.
- Prepare pan(s): for loaf pans, cut a strip
of paper (waxed or parchment) or foil as wide as the pan is long, and long enough to cover
bottom and sides and come a little above the sides of the pan. This makes it easy to remove
the heavy, breakable cake from the pan. Oil or butter the pan, press the paper or
foil firmly into the pan, and oil it also. For a tube pan, cut a circle to fit bottom
with a cut-out for the tube. If pan is not a spring-form, cut a strip to line the side as well.
Oil as for loaf pan.
Preheat oven to 300° F.
Separate eggs. In a large mixing bowl,
cream butter and sugar until smooth. Beat in egg yolks, one at a time. Mix in orange juice and
vanilla.
Mix together flour,salt, baking powder and nutmeg. Add, in 3 batches, to egg mixture,
stirring each addition in well.
Beat egg whites to firm peaks and fold gently into batter.
Pour batter over fruit and nut mixture and mix gently but thoroughly, using your
hands, if necessary. Divide batter evenly into prepared pans, pressing down into corners. Dip
fingertips in water and smooth tops, pushing large chunks down into batter.
Bake 60 - 75
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