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Orange-Glazed Cranberry Fruitcake




Here's a recipe I made for the first time last Christmas and absolutely LOVED. It makes 4 small loaves, so I kept one for myself and gave the rest as gifts, which were received with glad reception. It seems, even those who don't care for fruitcake, enjoy this recipe! Yay! 
Here's to Fruitcake!!

2 cups dried cranberries
1/2 cup dried chopped pineapple
1/2 cup chopped dates
1/2 cup chopped figs
1/2 cup chopped golden raisins
1/2 cup rum
10 oz. candied red and green cherries, chopped
1 cup salted butter
2 cups sugar
1/4 teaspoon Fiori di Sicilia (This stuff is amazing...buy some today. It lasts a long time.)
4 eggs
3 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup orange juice
2 cups chopped pecans

Glaze: 
1/3 cup sugar
1/4 cup orange juice
3 tablespoons rum

To prepare the fruit, in a large bowl, mix cranberries, pineapple, dates, figs, and raisins with the rum. Microwave on high for 1-2 minutes. Stir and set aside to cool. 

Preheat oven to 325 degrees. Lightly grease 4 small loaf pans. In a large bowl, cream the butter and sugar. Add Fiori di Sicilia and eggs, beating one-at-a-time. In a small bowl, combine the flour, baking powder, and salt. Add to egg mixture alternately with juice. Add to this the undrained fruit, candied cherries, and pecans. Spoon the batter into each loaf pan, filling about three-quarters full. Bake for 45-55 minutes until cakes are golden brown at the edges and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, and then turn out onto a wire rack. 

While the cakes are baking, prepare the glaze in a small bowl. Combine sugar, orange juice, and rum, stirring often until sugar has dissolved. Brush the tops of the warm cakes with a coat of glaze on the tops and sides. When the cakes have completely cooled, wrap in plastic wrap and allow to rest for 24 hours before serving or giving as gifts to let the flavors fully blend. May refrigerate cakes for up to a month--but if they last that long, brush with sugar syrup or rum weekly before serving. Makes 4 small loaves.