Use very finely shredded
lemon zest for best texture. Have all ingredients at room temperature.
T freshly squeezed lemon juice
t baking soda
t finely shredded lemon zest
1/4 c sugar
to 350°F. Grease and flour a 10" fluted tube pan.
Mix the flour
and baking soda together and set aside. Beat butter until softened.
Gradually add in the sugar until well combined. Add in eggs one
at a time, beating well after each addition. Add in lemon juice,
zest and vanilla. Add in flour mixture and buttermilk alternately,
beating well after each addition. Turn into prepared pan. Bake for
about 55 minutes, or until cake tests clean. Let rest in pan before
turning out onto cooling rack.
This cake uses Golden
c Golden Delicious apples, peeled, cored and chopped
c mixed candied fruit, diced
1/2 c pecans, chopped
c dates, chopped
t baking soda
c flour, divided
c butter flavor shortening
t baking powder
c brown sugar, packed
to 300°F. Grease a 10" tube pan, line with brown unprinted
paper and grease again.
candied fruit, pecans and dates with 1/2 of the flour to separate
fruit. Combine remaining flour with dry ingredients. Cream well
the shortening with the sugars. Beat in the eggs one at a time,
beating well after each addition. Add in dry ingredients and beat
smooth. Stir in the fruit mixture. Turn batter into prepared pan.
Place a shallow baking dish half filled with water on oven rack
below fruitcake. Bake fruitcake for about 2 to 2 1/2 hours or until
wooden pick inserted near center tests clean. Cool in pan. Remove
from pan and wrap in foil or plastic wrap and store in refrigerator.
Copyright © 2004-2005 Beach Cuisine™, Inc.