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Blonde Fruitcake - Thailand 1 Dollar Meals
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–+ servings

Blonde Fruitcake

Lana Stuart of Never Enough Thyme, the original recipe is here. United States.
I found this recipe online and it sounded good because it is not a dark or heavy fruitcake, this is a light, aka blonde, blonde. I made it on 11 Oct 2020, and it is very good, best fruitcake I have ever eaten! Highly recommended.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 15 servings

Ingredients
  

  • 3 cups pecans, chopped
  • 454 grams candied pineapple, chopped, (16 oz / 1 lb)
  • 113 grams candied red cherries, halved, (4 oz)
  • 113 grams candied green cherries, halved, (4 oz)
  • 113 grams candied chopped mixed fruit, (4 oz)
  • 3 tablespoons all purpose flour
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 1¾ cups all purpose flour
  • 1 cup butter, (2 sticks / 1 block)
  • 1 cup sugar
  • 5 eggs
  • 1 tablespoon vanilla extract

Instructions
 

  • Prep the fruit and nuts. Chop the pecans, slice the cherries, and chop the pineapple. Place in a large mixing bowl.
  • Sprinkle the fruit and nuts with the 3 tablespoons of flour and toss to coat, set aside.
  • Preheat your oven to 120° C (250° F). Generously grease a bundt or ring pan with butter, then flour the pan.
  • In a mixing bowl, add the 1¾ cups flour, salt, and baking powder. Whisk together, then set aside.
  • In another mixing bowl, add the butter and sugar and cream together with an electric mixer.
  • Add the eggs and vanilla, beat in with the mixer. Remove the mixer as we are done with that.
  • Using a spoon, mix in the flour mixture.
  • Pour the batter into the fruit and nuts, using a heavy spoon, mix together. Easiest way is push spoon down the side to the middle of the bottom and slowly lift up, then rotate the bowl and repeat until the fruit and nuts are evenly coated with the batter.
  • Spoon batter into your prepared bundt or ring pan and spread out evenly, smoothing the top.
  • Place in the oven and bake for 2½ hours and the top will become golden brown. Test for doneness when a toothpick (I used a wood skewer) comes out clean. This cake was perfect at 2½ hours. Cool in the pan on a rack for 15 minutes, then turn out the cake onto a rack and allow to cool completely.
  • When completely cool, dust with powdered sugar for a nice touch.
  • Slice, serve, and enjoy.

Notes

I will have to price this in Thailand if I can find the candied fruit, I will say it is a fair cost based on number of servings.
Variant: 1. Use walnuts in place of pecans.