The Fruitcake Hater's Fruitcake
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Serves about 12
for the cake:
3 oranges
1 cup dried cranberries or cherries
3/4 cup golden raisins
1/2 cup currants
1/2 cup dried apricots -- chopped
2 cups granulated sugar
1 cup butter -- softened
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk
1 cup chopped walnuts
for the icing:
10 ounces cream cheese -- softened
8 tablespoons powdered sugar
dried fruit for garnish
Preheat oven to 325 F. Butter and flour a 10" tube pan.
Grate 2 tbsp zest from oranges. Squeeze oranges to make 1 cup juice. Set aside. In medium saucepan, combine dried fruits and 2/3 cup orange juice. Bring to a boil, reduce heat and simmer for 5 minutes. Drain well, set aside. In large mixing bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, then add orange zest and vanilla, beat well. Alternately add combined dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture. Stir in walnuts and fruit. Pour batter into prepared pan.
Bake about 1 hour and 15 minutes or until golden brown and a wooden pick inserted in center comes out clean. Allow to cool in pan 10 minutes. Remove to wire rack, cool completely.
For icing, beat together cream cheese and powdered sugar until smooth. Add 1/3 cup orange juice, beat well. Spread icing on cake, garnish with dried fruit.
Cake can be made 5 days ahead; cover and refrigerate. Bring to room temperature 30 min. before serving. To freeze, wrap tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature 45 min. before serving.
Note:
I originally found this years ago (late '80s or early '90s) in a holiday edition of The Las Vegas Review Journal (I think). The recipe was an award winner for a holiday recipe contest. Unfortunately at that time I never dreamed I'd end up sharing my favorite recipes on the Internet--I'd never even heard of the Internet!--and I did not write down the name of the lady who invented this delicious award-winning recipe. If anyone knows anything about this recipe, please let me know.
Reviews of The Fruitcake Hater's Fruitcake :
4-5 of 5 reviews << Previous
A foodie in Canada Jan 3, 2005Would make this again.
Made this in a smaller pan than what is specified in the directions and it turned out very well, I just had to keep an eye on the baking time. I used one of those fancy bundt pans in the shape of a rose. I had left-over batter and made a dozen cupcakes out of the rest. With the fruit and nuts they were more like a muffin and we loved them for breakfast. This is a great recipe!
Hungry Woman in The North Dec 18, 2004Would make this again.
I hate fruitcake, and practically run when it's offered to me. Last Christmas, I brought this recipe to my mother's house and made it with her, hoping to heal the seasonal rift that is any discussion to do with a block of trail mix gone bad. This, however, was one of the most delicious things I have ever tasted - and it doesn't even contain chocolate! It's rich, but not so rich you can't stand it. You can taste the flavors of all the fruits, and the icing is a wonderful addition. No one will be sorry you've offered them this fruitcake, except you!
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Disposable Bakeware, Paper Bundt Cake Pan
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