Orange-Cranberry-Nut Fruit Cake - Powerful Handmade site

Orange-Cranberry-Nut Fruit Cake

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Orange-Cranberry-Nut Fruit Cake

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Orange-Cranberry-Nut Fruit Cake Recipe Orange-Cranberry-Nut Fruit Cake Recipe

More of a cake with fruit (a fruit cake) than a traditional “fruitcake,” this will be thoroughly enjoyed by all. 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.

At a glance

Prep
Bake
Total
Yield
Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves, or 5 to 6 smaller gif

Nutrition information

Ingredients

Fruit

  • 2 cups dried cranberries or orange-flavored dried cranberries; or Orange Jammy Bits
  • 2 cups dried fruit blend or dried apricots, chopped; or Apricot Jammy Bits
  • 1/2 cup water, cranberry juice, or brandy
  • 1 3/4 cups candied red cherries

Cake

  • 1 cup unsalted butter
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon orange oil or 1/8 to 1/4 teaspoon Fiori di Sicilia, optional
  • 4 large eggs
  • 3 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup orange juice
  • 2 cups diced pecans or walnuts, optional

Glaze

  • 1/3 cup orange juice
  • 1/3 cup sugar

White Glaze

  • 3/4 cup confectioners’ sugar
  • enough milk or water to make a thick but pourable glaze

Fruit

  • 8 1/2 ounces dried cranberries or orange-flavored dried cranberries; or Orange Jammy Bits
  • 8 1/2 ounces dried fruit blend or dried apricots, chopped; or Apricot Jammy Bits
  • 4 ounces water, cranberry juice, or brandy
  • 10 ounces candied red cherries

Cake

  • 8 ounces unsalted butter
  • 14 ounces sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon orange oil or 1/8 to 1/4 teaspoon Fiori di Sicilia, optional
  • 4 large eggs
  • 15 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 8 ounces orange juice
  • 8 ounces diced pecans or walnuts, optional

Glaze

  • 2 5/8 ounces orange juice
  • 2 3/8 ounces sugar

White Glaze

  • 3 ounces confectioners’ sugar
  • enough milk or water to make a thick but pourable glaze

Fruit

  • 241g dried cranberries or orange-flavored dried cranberries; or Orange Jammy Bits
  • 241g dried fruit blend or dried apricots, chopped; or Apricot Jammy Bits
  • 113g water, cranberry juice, or brandy
  • 283g candied red cherries

Cake

  • 227g unsalted butter
  • 397g sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon orange oil or 1/8 to 1/4 teaspoon Fiori di Sicilia, optional
  • 4 large eggs
  • 447g King Arthur Unbleached All-Purpose Flour
  • 227g orange juice
  • 227g diced pecans or walnuts, optional

Glaze

  • 74g orange juice
  • 67g sugar

White Glaze

  • 85g confectioners’ sugar
  • enough milk or water to make a thick but pourable glaze

Instructions

  1. 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.
  2. Preheat the oven to 325°F. 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.
  3. To prepare the cake: In a large bowl, beat together the butter, sugar, baking powder, salt, and flavors.
  4. Beat in the eggs one at time.
  5. Stir in the flour alternately with the orange juice.
  6. Add the undrained fruit, the candied cherries, and the nuts.
  7. 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).
  8. Bake the cakes for 50 to 80 minutes; smaller pans will bake for the shorter length of time. Full- or half-size bundt-style cakes will bake the full 80 minutes. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
  9. If you’re planning on using the glaze, stir together the orange juice and sugar while the cakes are baking. Set aside to rest at room temperature, stirring occasionally to help dissolve the sugar.
  10. 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. If you’re using the glaze, brush the warm cakes all over with the glaze, continuing to brush until you’ve used it all. If you choose not to use the glaze, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.
  11. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving.
  12. If desired, drizzle with white glaze just before serving.
  13. Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves; 5 to 6 smaller gift loaves, or 20 mini-loaves.

Nutrition Information

  • Serving Size1 slice
  • Servings Per Batch28 (2 loaves)
Amount Per Serving:
  • Calories330
  • Calories from Fat110
  • Total Fat13g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol45mg
  • Sodium140mg
  • Total Carbohydrate53g
  • Dietary Fiber2g
  • Sugars34g
  • Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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