Festive Fruitcake With Sweet Apricot Glaze
Ingredients
1 can pecans; coarsely chopped (6 ounce or 1 1/2 C.)
1 C. candied pineapple; chopped
1 C. golden raisins
1 C. pitted dates; chopped
1/2 C. candied orange peel; diced
1/2 C. red candied cherries; halved
1 1/2 C. all-purpose flour
1/4 C. butter or margarine; soften
1/2 C. granulated sugar
1/2 C. light brown sugar; firmly packed
4 large eggs
1/4 C. orange juice; fresh squeeze
1/4 C. orange-flavored liqueur – i.e. Grand Marnier
1 Tbsp. lemon peel; grated
1 tsp. vanilla extract
1/2 tsp. nutmeg; freshly grated
1/4 tsp. baking soda
Apricot glaze
Assorted dried or candied – fruits and nuts; optional
Cooking Instructions
Heat oven to 275. Grease 8-inch springform pan or 6-C. Bundt pan. In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 C. flour; toss well to mix. Set aside. In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 C. flour until thoroughly blended and smooth. Fold in reserved fruit mixture. Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean. Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely. Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving. At serving time, brush apricot glaze over top and sides of cake. Decorate with dried or candied fruit and nuts, if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)