Everyone Loves This Fruitcake
"Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation—but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford...."
INGREDIENTS
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1 1/2 cups fresh orange juice
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1 1/2 cups chopped candied orange peel, (about 8 ounces)
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1 cup chopped dried cherries, (about 6 ounces)
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1 cup chopped dried apricots, (about 6 ounces)
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1 cup chopped dried pineapple, (about 6 ounces)
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3/4 cup currants, (about 4 ounces)
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1 cup all-purpose flour, divided
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3/4 cup whole-wheat pastry flour
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1 teaspoon ground cinnamon
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1/2 teaspoon ground allspice
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup sugar
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1/4 cup mild extra-virgin olive oil, or walnut oil
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2 tablespoons unsalted butter, at room temperature
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3 tablespoons molasses
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1 teaspoon vanilla extract
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2 large egg whites, divided
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3 glacéed red cherries, cut in half, for garnish
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8 pecan halves, for garnish
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