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    You are in: Home / Recipes / Tea Fruitcake Recipe Courtesy of Lynn Kearney
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    Tea Fruitcake Recipe Courtesy of Lynn Kearney

    Tea Fruitcake Recipe Courtesy of Lynn Kearney. Photo by *Pixie*

    1/1 Photo of Tea Fruitcake Recipe Courtesy of Lynn Kearney

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 30 mins

    24 hrs

    1 hr 30 mins

    dmac085's Note:

    I am guilty of posting a recipe I haven't made yet, but I have almost everything and will be soon:) This was a featured recipe on the Food Network and I liked the combination of fruits used in this, all tasty and familiar. It has a 5star rating on the Foodtv site. The creator of the recipe, Lynn Kearney, owns and operates a B&B and serves this there.

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    Serves: 24



    Units: US | Metric




    1. 1
      In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
    2. 2
      Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
    3. 3
      In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
    4. 4
      Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to "suspend" the fruit evenly throughout the loaf.
    5. 5
      Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
    6. 6
      Beat until incorporated. Fold in the floured fruit and nuts.
    7. 7
      Spoon batter evenly between the 2 loaf pans.
    8. 8
      Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
    9. 9
      Cool 5 min in pan then turn out gently and cool on a rack.
    10. 10
      Can be wrapped and frozen whole or in slices.

    Ratings & Reviews:

    • on December 17, 2006


      I was looking for a fruitcake recipe that looked like it would fit in a bundt pan and didn't have milk as an ingredient. I followed the dough part of this recipe exactly with the exception of replacing the brandy with orange juice. The dough mixed up beautifully - smooth and light. I made the fruit part based on what I had in my cupboard, which ended up being about three cups of golden raisins, walnuts, currents, dates and dried figs which I diced and soaked in orange juice. Anyway, this made a perfectly lovely bundt fruitcake which I frosted with an orange/vanilla icing. Delicious. Thanks for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tea Fruitcake Recipe Courtesy of Lynn Kearney

    Serving Size: 1 (76 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 277.6
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 5.4 g
    Cholesterol 37.9 mg
    Sodium 106.5 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 1.8 g
    Sugars 19.5 g
    Protein 3.4 g

    The following items or measurements are not included:

    dried cherries

    lemons, zest of

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