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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Great fruitcake for the traditional fruitcake hater, like myself. This version is lighter and doesn't have that weird candied fruit stuff in it. People will actually eat this instead of using it for a doorstop. Read more . It will keep for a while... it's best a few days after you've made it, just wrap it tightly in plastic wrap! Good at Christmas time. Ingredients:
cake |
3/4 pound butter |
2 c. sugar |
5 eggs |
3 c. flour |
3 tsp. baking powder |
1 tsp. allspice |
1 tsp cinnamon |
2 tsp. vanilla |
2/3c. white raisins (you could also use chopped dates) |
2/3 c. chopped pecans |
1/2 c. milk |
frosting |
juice of 4 lemons (5 if they're small) |
1 c. unsweetened flaked coconut |
1 1/4 c. sugar |
1 1/4 c. water |
2 tbs. cornstarch |
Directions:
1. For the Cake:
2. Preheat oven to 350 Degrees
3. Prepare round cake pans (grease and flour)
4. Cream the butter and add sugar gradually.
5. Incorporate eggs 1 at a time.
6. Into a bowl sift : The flour and baking powder.
7. Blend the flour mixture into the butter mixture.
8. Add the milk.
9. Now divide the batter in half.
10. In one half stir in the allspice, cinnamon and raisins.
11. Into the second half stir in the pecans and vanilla.
12. Pour into the pans and bake until golden brown..
13. For the frosting:
14. Mix the lemon juice, coconut, sugar and water in a pot over medium heat.
15. Bring to a boil and thicken with cornstarch.
16. After the cake layers have cooled, frost between the layers, the top and the sides.
17. If there's too much to fit into 2 round cake pans, you can always combine the remaining batters and bake them in a third together.
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