Gingerbread Fruitcake

Submitted by Lorraine of AZ

"Yes, I know there are people who don't like fruitcake. But I am not one of them. When I saw this recipe, I knew I had to try it. It is easy to make -- and delicious! It adds a dash of fun to your hostess table. Actually I don't know where i even found this recipe, but I've had it a long time. If you make your own candied orange peel, it will add special goodness to this recipe."

 

• Ready In: 1hr 40mins
• Ingredients: 12
• Serves: 10-12

ingredients

• 1⁄2 cup butter, at room temperature
• 3⁄4 cup light brown sugar, sifted
• 5 eggs, separated
• 2 1⁄2 cups sifted flour
• 2 teaspoons ginger
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon mace
• 1 cup light molasses
• 1⁄4 cup orange juice
• 1 cup dates, snipped
• 1 cup pecans, chopped
• 1⁄2 cup candied orange peel

directions

1. 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.
2. Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
3. 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.
4. 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.
5. Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.