Golden (light) Fruitcake

Combine in a large mixing bowl:

1 c. golden raisins

1 c. currants

1 c. dark raisins

2 c. mixed candied fruit

1 c. blanched slivered almonds

Pour 1/2 c. of dark rum over the fruit and toss to coat. ( I leave this overnight covered with plastic wrap and make the cakes the next day.)

Cream in a large bowl:

1 c. softened butter

1 c. sugar

One at a time, Beat in:

4 eggs

1 tsp vanilla

1/2 tsp almond extract

In a small bowl combine:

2 c. flour

1 tsp. baking powder

1/2 tsp.salt

Stir above into creamed mixture alternately with:

1/2 cup of milk

Toss boozy fruit with:

1/2 c. flour

Add boozy fruit to bowl and stir until combined.

 

Line 2 loaf pans with parchment paper and divide dough in half. Spoon into pans and smooth tops with spatula.

Bake at 275F for about 1 1/4 hours or until tester comes out clean. Let cool in pans then remove and brush with rum all over. Wrap in plastic then foil and store in a cool place for up to 4 weeks.

Unwrap and brush with rum weekly.

This recipe can be halved if you only need one cake.