Light Candied Fruitcake Recipe

Light Candied Fruitcake Recipe photo by Taste of Home

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Light as a feather and full of flavor, this fruitcake from Nancy Adams of Las Vegas, Nevada makes a delectable treat to take to a potluck or to give to a friend. "Folks who taste a slice always request the recipe," she smiles.

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Light Candied Fruitcake Recipe

Prep: 10 min. + rising Bake: 35 min.

Yield: 14-16 Servings

10 35 45

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 eggs, beaten
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3-1/4 to 3-1/2 cups all-purpose flour
1 cup chopped mixed candied fruit
1 cup raisins
1 cup chopped walnuts
1-1/2 teaspoons grated orange peel
ORANGE GLAZE:
2 cups confectioners' sugar
1 teaspoon grated orange peel
4 to 6 tablespoons orange juice
Red and green candied cherries

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes.
Stir dough down. Stir in fruit, raisins, nuts and orange peel. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours.
Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a bowl, combine sugar, orange peel and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries. Yield: 14-16 servings.

Nutritional Facts 1 serving (1 slice) equals 350 calories, 11 g fat (4 g saturated fat), 43 mg cholesterol, 233 mg sodium, 59 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Light Candied Fruitcake in Country Woman November/December 2001, p40