Not Your Momma's Fruitcake

Maggie ^O^


I have always loved Fruitcake. You know the kind .. dark, boozy, heavy, the kind that can hold a door closed in a hurricane.

Well this one breaks the mold of any fruitcake you have ever encountered.

In the past my husband didn't even want to be in the same room with a fruitcake let alone taste it.

This one, however, has taken that Fruitcake stigma away and he can't get enough of this one!

pinch tips: How to Grease a Pan





1 1/2 c
all purpose flour
1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 c
3/4 c
packed light brown sugar
1 tsp
finely shredded fresh orange peel
1/2 c
orange juice - fresh if possible
2 Tbsp
clear corn syrup
1 tsp
pure vanilla extract
3/4 c
chopped dried apricots
3/4 c
chopped dried cherries
3/4 c
dried pineapple
3/4 c
craisins (dried cranberries)
1/4 c
dark raisins
1/4 c
white raisins
1/4 c
chopped dates
1/4 c
chopped pecans
1/4 c
orange juice
turbinado sugar
note: the amount and type of fruits and nuts is up to you. just do not use those glace cherries, they will foul this fruitcake.

Directions Step-By-Step

Preheat oven to 300 f.

Grease an 8x4x2-inch loaf pan; line pan with parchment paper; grease paper. 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 in small bowl or cup.

Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.

Add the fruits and nuts and fold into batter then spread into prepared pan.
Bake in a 300 degree F oven about 1-1/2 hours or until a wooden toothpick comes out clean.

If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
Thoroughly cool the cake in on wire rack; remove from pan.

Wrap cake in 100-percent cotton cheesecloth.

Slowly pour 1/4 cup orange juice over the cake.

Overwrap in foil.

Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.

If desired, sprinkle with turbinado sugar and garnish with orange-peel curls before slicing.

About this Recipe

Main Ingredient: Fruit
Regional Style: American