Prep 25 mins
Cook 1 hr
Orange-flavored cake partners perfectly with the delicious dried apricots and cherries in this fruitcake.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 cup butter
- 3⁄4 cup packed brown sugar
- 2 eggs
- 1 teaspoon finely shredded orange peel
- 1⁄2 cup orange juice or 1⁄2 cup apple juice
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- 3⁄4 cup snipped dried apricot
- 1⁄2 cup dried tart cherries or 1⁄2 cup raisins
- 1⁄2 cup pitted dates, chopped
- 1⁄2 cup chopped pecans or 1⁄2 cup walnuts
- 1⁄4 cup brandy (1/4 to 1/3 cup) or 1⁄4 cup orange juice (1/4 to 1/3 cup)
- pearl sugar (optional)
- orange peel, curls (optional)
- Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
- Combine flour, baking powder, and baking soda; set aside.
- In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
- Add the brown sugar; beat until mixture is combined.
- Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
- Combine orange peel, juice, corn syrup, and vanilla.
- Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Combine fruits and nuts and fold into batter, spread into prepared pan.
- Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
- If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
- Cool cake in tube pan on wire rack 10 minutes.
- Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
- Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
- Wrap in foil.
- Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
- If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.
Well Im always on the lookout for a good fruitcake recipe, this one caught my eye because of the apple juice and corn syrup addition, I did a small amount of adjustments to this cake, I increased the butter to 1/2 cup and also added in 1/2 cup applesauce for extra moistness a tip I from years ago for fruitcakes, I also did include the apple juice, I also evened up all dried fruit amounts to 1 cup, but left the nuts at 1/2 cup, I did sneak a taste of the baked cake which at that point tasted wonderful, I plan on allowing it to soak brandy for 2 weeks and after that time I will most likey update my review, thank you for sharing hon!...Kitten