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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 14 |
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Light as a feather and full of flavor, this fruitcake from Nancy Adams of Las Vegas, Nevada makes a delectable treat to take to a potluck or to give to a friend. Folks who taste a slice always request the recipe, she smiles. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/3 cup warm milk (110° to 115°) |
1/2 cup butter, softened |
1/4 cup sugar |
2 eggs, beaten |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
3-1/4 to 3-1/2 cups king arthur unbleached all-purpose flour |
1 cup chopped mixed candied fruit |
1 cup raisins |
1 cup chopped walnuts |
1-1/2 teaspoons grated orange peel |
orange glaze: |
2 cups confectioners' sugar |
1 teaspoon grated orange peel |
4 to 6 tablespoons orange juice |
red and green candied cherries |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes.
2. Stir dough down. Stir in fruit, raisins, nuts and orange peel. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours.
3. Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a bowl, combine sugar, orange peel and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries. Yield: 14-16 servings.
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