The best delicious Orange Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Orange Fruitcake recipe today!
Hello my friends, this Orange Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Orange Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Orange Fruitcake.
What Makes This Orange Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Orange Fruitcake.
Ready to make this Orange Fruitcake Recipe? Let’s do it!
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2 c All-purpose flour 1/2 c Diced candied orange peel
1 ts Baking powder 1 tb Grated orange rind
1/2 ts Baking soda 1/2 c Unsalted butter
1/2 ts Ground cinnamon 1 1/2 c Sugar
1/4 ts Salt 2 Eggs
1/4 ts Ground nutmeg 3/4 c Buttermilk
3/4 c Pecans; coarsely chopped 1/2 c Strained orange juice
3/4 c Glace cherries; halved 2 tb Orange liqueur (optional)
1/2 c Golden raisins
———————-CONFECTIONERS’ SUGAR GLAZE———————-
1 c Confectioners’ sugar 1 tb Water
*Makes 6 individual loaves and 1 loaf cake.
1. Preheat oven to 350F. Coat six 4-inch individual Bundt pans (or
six 4 1/2 x 2 1/2 x 1 1/2-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 1/2 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 1/2 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, 1/4 lean meat, 2/3 milk, 3 fruit, 3 fat.
from Family Circle 11/2/93 typed by Tiffany Hall-Graham
Yields
7 loaves
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