* Exported from MasterCook *
Fruit Cake, Orange-Cranberry-Nut
Recipe By : King Arthur Baking
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Hand Made
Holidays Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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Fruit
2 cups dried cranberries -- Note 1:
2 cups dried fruit blend -- or chopped dried apricots, (241g)
1/2 cup cranberry juice -- or brandy, or water, (113g)
1 3/4 cups candied red cherries -- (283g)
Cake
16 tablespoons unsalted butter -- at room temp, at least 65F, (227g)
2 cups sugar -- (397g)
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon orange oil -- 1/8 to 1/4 teaspoon Fiori di
Sicilia, or 1 teaspoon vanilla extract
4 large eggs -- at room temperature
3 3/4 cups All-Purpose Flour -- Unbleached, (447g)
1 cup orange juice -- (227g)
2 cups pecans -- diced, or walnuts, optional, Note
2: *, (227g)
Glaze
1/3 cup orange juice -- (74g)
1/3 cup sugar -- (67g)
Icing -- optional
3/4 cup confectioners' sugar -- (85g)
enough milk -- or water, to make a thick but
pourable icing
More of a cake with fruit than a traditional "fruitcake," this cake
is stuffed with apricots, cherries, cranberries, and toasted nuts (in
place of the usual fruitcake's citron and peel), then glazed with a
sweetened orange juice syrup. Moist and nicely dense, it's a
revelation to those who think they don't like fruitcake; and a nice
change for aficionados of the typical dark, liquor-soaked loaf. While
the picture shows a full-size bundt-style cake, the recipe translates
easily to smaller gift-size cakes; see step #2; and baker's tips, below.
Note 1: orange-flavored dried cranberries, or Orange Jammy Bits, (241g)
Note 2: *For enhanced flavor, toast nuts for 8 to 10 minutes in a
preheated 325F oven, until golden brown..
PREP: 25 mins
BAKE: 50 mins to 1:30
TOTAL: 1:45
YIELD: 1 large bundt-style cake; 2 small bundt-style cakes; 2
standard loaves, or 5 to 6 smaller loaves
To prepare the fruit: Combine the dried fruit (except the candied
cherries) with liquid in a bowl. Cover and microwave for 1 to 2
minutes, stir, then set aside to cool.
Preheat the oven to 325F.
To prepare the cake: In a large bowl, beat together the butter and
sugar until light-colored and fluffy. Beat in the baking powder,
salt, and flavors.
Beat in the eggs one at a time. Scrape the bottom and sides of the
bowl, and beat again briefly, to incorporate any sticky residue.
Stir in the flour alternately with the orange juice.
Stir in the undrained fruit, the candied cherries, and the nuts.
Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf
pans; or five 7" wooden bakers; or six 7" paper bake & give pans; or
one 12-cup bundt-style pan; or two 6-cup bundt-style pans. For
smaller loaves, see baker's tips, below.
Spoon the batter into the lightly greased baking pans, filling them
about three-quarters full. If you have a scale, dividing the batter
evenly among the pans is simple math. If you've included the nuts,
the batter weighs about 90 oz. (2552g).
Bake the cakes for 50 to 90 minutes; smaller pans will bake for the
shorter length of time. Half-size bundt-style cakes may need to bake
up to 80 minutes, while one full-size bundt may need up to 90
minutes. When done, the cakes will be a light golden brown all over,
and a long toothpick or skewer inserted into the center will come out clean.
To make the glaze: Stir together the orange juice and sugar while the
cakes are baking. Warm briefly in the microwave; about 45 seconds
should do it. Stir to help dissolve the sugar. Set aside to rest at
room temperature, stirring occasionally to continue to dissolve the sugar.
Remove the cakes from the oven. If you're removing them from the
pan(s), wait about 10 minutes, then turn them out onto a rack. Brush
the warm cakes all over with the glaze, continuing to brush until
you've used it all.
When completely cooled, wrap well and let "age" at least 24 hours;
the cake improves with a 24-hour rest.
If desired, drizzle with icing just before serving.
Store cake, well wrapped, at room temperature; it should keep well
for a couple of weeks. Freeze for longer storage.
Tips from our Bakers
To make mini loaves: Lightly grease a mini loaf pan. Prepare the
batter, then spoon it into the pan, filling each well about
three-quarters full - you'll use about 4 1/2 ounces of batter in each
well. Bake the cakes for 28 to 30 minutes until a cake tester
inserted into the center of one comes out clean. Remove the cakes
from the oven. Wait 5 minutes, turn them out of the pan, then brush
the tops of the warm cakes with a coat of glaze. Repeat with the
remaining batter - you'll need to bake two full batches, plus an
additional half batch.
S(Internet address):
https://www.kingarthurbaking.com/recipes/orange-cranberry-nut-fruit-cake-recipe
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Per Serving (excluding unknown items): 239 Calories; 10g Fat (36.4%
calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber;
37mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2020 - 1202