No Wait Fruit Cake With Snow White Glaze Recipe

This fruitcake recipe can is one you can bake and eat without waiting time. It is easy to do and produces two 9x5 inch delicious colorful loaves. Perfect for a holiday treat.

Ingredients

Makes 2 loaves

Cake:
1 jar(16 oz.) maraschino cherries, drained (about 1 cup)
2 cups coarsely chopped colorful candied fruit
1-1/2 cups golden raisins
2-1/2 cups all purpose flour, divided use
1/2 cup butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs

Snow White Glaze:
1 1/2 cups sifted confectioners' sugar
2 Tablespoons honey
Scant pinch of salt
2 to 3 drops fresh lemon juice
1/4 teaspoon vanilla extract
2 to 3 Tablespoons milk or cream, or as needed

Garnish *optional
1 cup coarsely chopped colorful candied fruit
a few stemmed maraschino cherries

Directions

Preheat oven to 300F.

Line two 9x5 inch loaf pans with parchment paper. Cut with long fitted sides to go over the edges for easy removal. Grease the parchment paper lightly with butter.

Drain the maraschino cherries and cut each cherry in half.

Place the cut cherries onto a plate lined with paper towels and pat the cherries dry.

Place the cherries, chopped candied fruit and raisins into a mixing bowl.

Measure out 1/4 cup of the flour and sprinkle over the fruit. Toss to lightly coat. Set aside.

In a large mixing bowl, beat the butter and sugar with an electric mixer until creamy. Beat in the vanilla and the eggs one at a time until well combined.

Gradually add the remaining 2 1/4 cups of flour, beating in slowly as you add and mixing until smooth.

Use a rubber spatula or wooden spoon to gently stir in fruit and nuts.

Divide between prepared pans.

Place into the preheated oven and bake about 1 hour 15 minutes or until pick inserted in center comes out clean.

Remove from oven and cool in pans 15 minutes.

Remove from the pans, remove parchment paper and cool completely on a wire rack.

This cake can then be wrapped in plastic foil, then aluminum foil and stored in the refrigerator until you are ready to use, up to 3 months, or you can frost, decorate and eat right away.

Snow White Glaze:

Place all the ingredients together in a mixing bowl and use and electric mixer to beat until smooth and creamy.

If it is not runny enough, a a drop more of milk.

This glaze should have a slightly runny, but not liquefied

consistency.

Use the glaze right away by spreading the glaze on the top of the cake and letting it drip down the sides.

Garnish with the fruits before the glaze hardens.

This cake should be kept in an container with a lid in the refrigerator.