2 – 1/4 cups all-purpose flour, divided
1 TBSP. baking powder
1/2 tsp. baking soda
1/3 cup granulated sugar
1/4 cup margarine, softened
3 eggs
1 cup low-fat buttermilk
3/4 cup golden raisins, plumped and drained
1 – 1/2 oz. walnuts, chopped
2 TBSP. candied mixed fruit
2 TBSP. confectioner’s sugar, sifted
Preheat oven to 325 degrees.
Spray 8 cup fluted tube pan with nonstick cooking spray. Sprinkle with 2 tsp. flour – be sure you cover all the sides as well as the bottom. Remove excess flour to sheet of waxed paper – set aside.
On same sheet of waxed papaer, sift the remaining flour, baking powder, and baking soda – set aside.
Using mixer on high speed, in a medium bowl beat together granulated sugar and margarine until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating after each addition.
Alternately stir in buttermilk and the flour mixture.
Stir in raisins, walnuts and candied fruit. Transfer batter to prepared pan and bake in middle of center oven rack for 40 – 45 minutes (until golden and a toothpick inserted in center comes out dry).
Let cake cool in pan for 5 minutes. Remove cake from pan and set on wire rack to cool.
In small bowl, combine confectioner’s sugar and 1 tsp. warm water, stirring to combine. Drizzle sugar mixture evenly over cake.
Hmmm, I’ve had a lifelong phobia of fruitcake, but if I substituted the raisins with pecans and used almonds instead of the fruit….I’d then have a Fruitless cake I think I could live with.
Actually, I might just give fruitcake a chance this Christmas- and this will be the recipe I try out. I’m keeping plenty of walnuts and almonds on hand, just in case.
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