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Receta Bubberos Lemon Fruitcake

Name: Bubberos Lemon Fruitcake
Ingredients: 1 lb butter softened; 2 c. sugar; 6 x Large eggs; 1/2 c. fresh lemon juice; 2 Tbsp. grated lemon peel; 3 3/4 c. all-purpose flour; 2 tsp baking pwdr; 1/4 c. finely cut dry peaches; 1/4 c. finely cut dry apricots; 1/4 c. finely cut dry figs; 1/4 c. finely cut dry dates; 1/4 c. dry cranberries; 1 1/2 c. broken pecan pcs; 1 1/2 c. broken walnut pcs; 2 c. raisins Powdered sugar

de Global Cookbook

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Ingredientes

1 lb butter softened
2 c. sugar
6 x Large eggs
1/2 c. fresh lemon juice
2 Tbsp. grated lemon peel
3 3/4 c. all-purpose flour
2 tsp baking pwdr
1/4 c. finely cut dry peaches
1/4 c. finely cut dry apricots
1/4 c. finely cut dry figs
1/4 c. finely cut dry dates
1/4 c. dry cranberries
1 1/2 c. broken pecan pcs
1 1/2 c. broken walnut pcs
2 c. raisins Powdered sugar

Direcciones

In a large mixing bowl, cream the butter and the 2 c. sugar.
Add in Large eggs one at a time, beating well after each addition. Stir in the lemon juice and peel.
In another large mixing bowl, combine the remaining ingredients except the powdered sugar; toss together, coating the fruits and nuts well. Gradually stir into the butter mix, mixing till just blended.
Spoon batter into a well-greased and floured 10-inch Bundt pan. Let rest 10 min. Bake in a 325-degree oven 1 hour and 45 min, or possibly till browned and cake tests clean near center. Remove from the oven and cold in the pan on a wire rack 15 min. Remove cake from the pan and cold completely on wire rack.
Place on a cake plate which has a cover, dust with powered sugar and cover. Let the cake stand one day before slicing.