ORANGE DRIED-FRUIT FRUITCAKE

Orange Dried-Fruit Fruitcake image

Provided by Annacia

Categories Dessert

Time 1h25m

Yield 19 serving(s)

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup butter
3/4 cup packed brown sugar
2 eggs
1 teaspoon finely shredded orange peel
1/2 cup orange juice or 1/2 cup apple juice
2 tablespoons light corn syrup
1 teaspoon vanilla
3/4 cup snipped dried apricot
1/2 cup dried tart cherries or 1/2 cup raisins
1/2 cup pitted dates, chopped
1/2 cup chopped pecans or 1/2 cup walnuts
1/4 cup brandy (1/4 to 1/3 cup) or 1/4 cup orange juice (1/4 to 1/3 cup)
pearl sugar (optional)
orange peel, curls (optional)

Steps:

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.