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Everyone Loves This Fruitcake

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  3 Hours
  2 medium loaves or 3 mini loaves (24 slices total)
Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation—but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford.
RECIPE INGREDIENTS
1 1/2 cups  fresh orange juice
1 1/2 cups  chopped candied orange peel (about 8 ounces)
1 cup  chopped dried cherries (about 6 ounces)
1 cup  chopped dried apricots (about 6 ounces)
1 cup  chopped dried pineapple  (about 6 ounces)
3/4 cup  currants (about 4 ounces)
1 cup  all-purpose flour, divided
3/4 cup  whole-wheat pastry flour
1 teaspoon  ground cinnamon
1/2 teaspoon  ground allspice
1/2 teaspoon  baking powder
1/2 teaspoon  salt
1/2 cup  sugar
1/4 cup  mild extra-virgin olive oil or walnut oil
2 tablespoons  unsalted butter, at room temperature
3 tablespoons  molasses
1 teaspoon  vanilla extract
2   large egg whites, divided
3   glacéed red cherries, cut in half, for garnish
8   pecan halves  for garnish
Everyone Loves This Fruitcake Recipe at Cooking.com
DIRECTIONS
Position rack in center of oven; preheat to 275°F. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.


Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.


Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.


Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.


Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glacéed cherries and pecans.


Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 medium loaves or 3 mini loaves (24 slices total)
Calories: 202
Fat. Total: 4g
Protein: 2g
Carbohydrates, Total: 42g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 3mg
Sodium: 78mg
% Cal. from Fat: 18%
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