Gingerbread Fruitcake
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 118.29 ml butter, at room temperature
- 177.44 ml light brown sugar, sifted
- 5 eggs, separated
- 591.47 ml sifted flour
- 9.85 ml ginger
- 7.39 ml cinnamon
- 2.46 ml mace
- 236.59 ml light molasses
- 59.14 ml orange juice
- 236.59 ml dates, snipped
- 236.59 ml pecans, chopped
- 118.29 ml candied orange peel
directions
- Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
- Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
- Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
- Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
- Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale