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