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Festive Fruitcake with Sweet Apricot Glaze

 

20

Yield

1

cake

Prep

20

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 can pecans
chopped
*
1 cup candied pineapple
chopped
*
1 cup golden raisins
1 cup dates
chopped, pitted
½ cup candied orange peel
diced
*
½ cup candied cherries
halved
*
1 ½ cups all-purpose flour
¼ cup butter
softened
½ cup sugar
granulated
½ cup brown sugar
packed
*
4 large eggs
¼ cup orange juice
¼ cup liqueur
triple sec, grand marnier, cointreau or other orange flavor
*
1 tablespoon lemon zest
grated
1 teaspoon vanilla extract
½ teaspoon nutmeg
freshly grated
¼ teaspoon baking soda
*

Directions

Heat oven to 275℉ (140℃).

Grease 8-inch springform pan or 6-cup Bundt pan (see note).

In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and ½ cup flour; toss well to mix.

Set aside.

In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy.

Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth.

Fold in reserved fruit mixture.

Pour batter into prepared pan; bake 2½ hours until wooden pick inserted in center comes out clean.

Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely.

Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note).

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 68723% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 242mg 81%
Sodium 193mg 8%
Total Carbohydrate 42g 42%
Dietary Fiber 7g 26%
Sugars g
Protein 27g
Vitamin A 12% Vitamin C 14%
Calcium 8% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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