Futuristic Fruitcake
A whole new tasty cake
Equipment
- 1 bundt pan
Ingredients
Dried Fruit and Liquor
- 3 cups mixed dried fruit cranberries, apricots, fits, plums, golden raisins, currants
- 1/4 cup brandy
- 1/4 cup amaretto
Cake Batter
- 1 cup butter
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp orange extract
- 4 large eggs room temperature
- 3 3/4 cups cups all purpose flour
- 1 cup orange juice
- 2 cups chopped pecans and/or walnuts
- 8 oz tub candied cherries
- 1 cup mixed candied fruit finely chopped
Toppings
- 1/3 cup orange juice
- 1/3 cup sugar
- 2 cups powdered sugar
- half and half to thin
Instructions
- Preheat oven to 325. Butter bundt pan well, covering every spot completely.
- Add the dried fruits to the brandy and Amaretto in a microwave safe bowl. Microwave for 90 seconds and stir. Let cool.
- Cream butter and sugar until fluffy. Beat in the baking powder, salt, and orange extract.
- Thoroughly beat in the eggs, one at a time.
- Blend in flour and orange juice - alternating. Begin and end with flour.
- Fold in the soaked undrained fruit, candied fruits, and nuts.
- Spoon the batter into our pan and smooth out the surface. Bake for about 70-90 minutes. Test by inserting a toothpick into the center. When comes out without wet batter it will be done.
- Remove from oven and let cool for 15 minutes. Then invert onto a plate.
- Combine 1/3 cup orange juice and 1/3 cup granulated sugar and brush over the entire surface of warm cake. Let cool completely and set sit at room temperature for 24 hours.
- Add just enough half and half to 2 cups powdered sugar to make a thick glaze. Let sit for a few minutes until all lumps dissolve. Spoon the glaze over the surface of the cake. Let harden and then slice.