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1/2 cup - glazed
1 cup - glace cherries, halved
1/2 cup - dried apricots, chopped
1 cup - sultanas
250 ml -
1 cup - castor
juice and grated rind
4 - extra large
330 ml - self raising flour
100 ml - ground
180 ml - blanched
nuts, coarsely chopped
For the Icing: 1 cup - icing sugar, sifted
a few drops
silver balls for decoration
How to Make Golden Fruitcake
Preheat the oven to 140 degrees C and prepare a 26-cm cake tin.
Mix pineapple, cherries, apricots and sultanas.
Cream the butter and castor sugar until it turns pale yellow.
Add lemon juice, rind and beat it well.
Beat in the eggs, one by one, beating well after each addition.
Sift the flour on top followed by ground almonds. Fold in lightly.
Stir in fruit and chopped nuts.
Pour the mixture into a prepared tin, arrange the whole nuts on top and bake for 3 hours.
Cool it on a wire rack.
Wrap tightly in aluminium foil and store in an air tight container.
Before serving, put a layer of iced sugar and milk.
Decorate with silver balls.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.