Recipe by dmac085
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.
Top Review by *Pixie*
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.
- 236.59 ml golden raisin
- 236.59 ml dried currant
- 177.44 ml dried cherries
- 177.44 ml dried apricot, chopped
- 354.88 ml walnuts, chopped
- 1 lemon, zest of
- 177.44 ml brandy
- 236.59 ml unsalted butter, softened
- 236.59 ml brown sugar, packed
- 2 large eggs
- 473.18 ml all-purpose flour
- 2.46 ml salt
- 14.79 ml baking powder
- 4.92 ml ground cinnamon
- 2.46 ml allspice
- 1.23 ml fresh ground nutmeg
- 177.44 ml orange juice
- 118.29 ml brandy
Directions See How It's Made
- 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.
- Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
- In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
- 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.
- Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
- Beat until incorporated. Fold in the floured fruit and nuts.
- Spoon batter evenly between the 2 loaf pans.
- Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
- Cool 5 min in pan then turn out gently and cool on a rack.
- Can be wrapped and frozen whole or in slices.