Orange Dried-Fruit Fruitcake

Recipe by Annacia
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 19
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement