Orange fruitcake

7 loaves

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ teaspoon Ground nutmeg
¾ cup Pecans; coarsely chopped
¾ cup Glace cherries; halved
½ cup Golden raisins
1 cup Confectioners' sugar
½ cup Diced candied orange peel
1 tablespoon Grated orange rind
½ cup Unsalted butter
1½ cup Sugar
2 Eggs
¾ cup Buttermilk
½ cup Strained orange juice
2 tablespoons Orange liqueur (optional)
1 tablespoon Water

Directions

CONFECTIONERS' SUGAR GLAZE

*Makes 6 individual loaves and 1 loaf cake.

1. Preheat oven to 350F. Coat six 4-inch individual Bundt pans (or six 4½ x 2 ½ x 1 ½-inch mini loaf pans) and one 8x4x2-inch loaf pan with nonstick cooking spray.

2. Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg in medium-size bowl until well mixed. Combine pecans, cherries, raisins, candied orange peel, and grated rind in another bowl. Stir a ew tablespoons flour mixture into pecan mixture to coat ingredients.

3. Beat together butter and 1 cup sugar in large bowl until smooth and creamy. Beat in eggs, one at a time. Beat until light and fluffy, 2 minutes. Stir in flour mixture alternately with buttermilk until blended, beginning and ending with flour. Gently stir in pecan mixture. Spoon ½ cup batter into each prepared Bundt or mini loaf pan; spoon remaining batter into prepared loaf pan.

4. Bake in preheated 350F oven until wooden pick inserted in center comes out clean--20 minutes for individual loaves, 35 minutes for large loaf.

5. Meanwhile, combine remaining ½ cup sugar and orange juice in small saucepan. Bring to boiling, stirring to dissolve sugar. Remove from heat; stir in orange liqueur, if using.

6. When cakes are done, remove from oven. Let stand in pans on wire rack 10 minutes. Prick holes in cakes with long-tined fork. Spoon orange syrup over cakes. Cool until slightly warm. Remove from pans. Cool on wire rack. Drizzle top with Confectioners' Sugar Glaze and decorate with orange-rind star cutouts, if you wish.

FOR GLAZE: Mix sugar and water in small bowl.

Nutrient value per individual cake: 378 calories, 5 g protein, 14 g fat, 61 g carbohydrate, 163 mg sodium, 57 mg cholesterol. Exchanges: 1 starch/bread, ¼ lean meat, ⅔ milk, 3 fruit, 3 fat.

from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94

Related recipes