Fresh Fruitcake

Name: Fresh Fruitcake
Prep time: 30 min
Cook time: 70 min
Yield: 12
Ingredients: 1/2 cup butter, unsalted; 1/4 tsp salt; 1/4 cup whipping cream 35%; 2 apples; 3 eggs size large; 1 pears; 1 tsp vanilla extract; 1/2 cup cranberries; 1 1/4 cup sugar; 1/2 cup grapes; 2 1/4 cups white flour (all purpose); 1 tsp icing/confectioners' sugar; 1 tsp baking soda; 1 tsp baking powder

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Submitted by Rebecca Larratt (ON)

Preparation : 30 min Cooking : 1 h 10 min

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Ingredients

1/2 cup	butter, unsalted, or margarine	4.3 oz
1/4 tsp	salt
1/4 cup	whipping cream 35%	2.2 fl.oz
2	apples, peeled and coarsely chopped	12.5 oz
3	eggs size large
1	pears, peeled and coarsely chopped	5.3 oz
1 tsp	vanilla extract	0.2 fl.oz
1/2 cup	cranberries, frozen, cut in half	1.8 oz
1 1/4 cup	sugar	8.9 oz
1/2 cup	grapes, red seedless, cut in half	1.8 oz
2 1/4 cups	white flour (all purpose)	11 oz
1 tsp	icing/confectioners' sugar	0.1 oz
1 tsp	baking soda	0.1 oz
1 tsp	baking powder	0.1 oz

Method

In a saucepan heat butter with cream over medium-low heat for 5 minutes or until just melted, set aside.
In a large bowl, beat eggs with vanilla for 5 minutes or until fluffy. Beat in sugar, 1⁄4 cup at a time, beating for 4 to 5 minutes or until light and smooth to the touch. Stir together flour, baking soda, baking powder, and salt; add to egg mixture alternately with cream mixture, making 3 additions of flour mixture and 2 of cream mixture.
Fold fruit into batter. Spread in greased 10" Bundt pan or tube pan. Bake in the centre of a 325° F oven for 1 hour and 10 minutes or until cake-tester inserted in centre comes out clean. Let cool in pan on a rack for 10 minutes. Turn out onto rack, let cool completely. Sprinkle with icing sugar.