Prep 25 mins
Cook 1 hr 15 mins
These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special
- 1 cup butter, softened
- 1 1⁄4 cups packed brown sugar
- 4 eggs
- 3 cups all-purpose flour, divided
- 1 lb chopped candied fruit
- 2 (8 ounce) packages pitted dates, chopped
- 1 (15 ounce) package raisins
- 1 cup chopped walnuts
- 1 cup chopped almonds or 1 cup pecans
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1⁄4 cup good quality orange juice (freshly-squeezed is best)
- 1 cup icing sugar
- 2 tablespoons milk
- Set oven to 325 degrees.
- Grease five 5" x 3" mini loaf pans.
- In a mixing bowl, cream butter and brown sugar.
- Add eggs one at a time, beating well after each addition.
- In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
- In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
- Stir in fruit and nut mixture, mix well.
- Spoon into prepared mini loaf pans (pans will be full).
- Bake at 325 degrees for 1 hour.
- Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
- Let stand 10 minutes before removing from the pans to wire racks.
- In a bowl, combine the glaze ingredients.
- With pastry brush, brush glaze over the warm loaves.
- Cool completely.