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Cook Time:20 minsAdditional Time:2 hrs 40 minsTotal Time:3 hrsServings:24Yield:2 medium loaves or 3 mini loaves (4 slices total)Jump to Nutrition Facts
Cook Time:20 minsAdditional Time:2 hrs 40 minsTotal Time:3 hrsServings:24Yield:2 medium loaves or 3 mini loaves (4 slices total)
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:2 hrs 40 mins
Additional Time:
2 hrs 40 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:24
Servings:
24
Yield:2 medium loaves or 3 mini loaves (4 slices total)
Yield:
2 medium loaves or 3 mini loaves (4 slices total)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsfresh orange juice1 1/2 cups chopped candied orange peel, (about 8 ounces)1 cup chopped dried cherries, (about 6 ounces)1 cup chopped dried apricots, (about 6 ounces)1 cup chopped dried pineapple, (about 6 ounces)3/4 cup currants, (about 4 ounces)1cupall-purpose flour, divided¾cupwhole-wheat pastry flour1teaspoonground cinnamon½teaspoonground allspice½teaspoonbaking powder½teaspoonsalt½cupsugar1/4 cup mild extra-virgin olive oil, or walnut oil2tablespoonsunsalted butter, at room temperature3tablespoonsmolasses1teaspoonvanilla extract2large egg whites, divided3glacéed red cherries, cut in half, for garnish8 pecan halves, for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsfresh orange juice
1 1/2 cups chopped candied orange peel, (about 8 ounces)
1 cup chopped dried cherries, (about 6 ounces)
1 cup chopped dried apricots, (about 6 ounces)
1 cup chopped dried pineapple, (about 6 ounces)
3/4 cup currants, (about 4 ounces)
1cupall-purpose flour, divided
¾cupwhole-wheat pastry flour
1teaspoonground cinnamon
½teaspoonground allspice
½teaspoonbaking powder
½teaspoonsalt
½cupsugar
1/4 cup mild extra-virgin olive oil, or walnut oil
2tablespoonsunsalted butter, at room temperature
3tablespoonsmolasses
1teaspoonvanilla extract
2large egg whites, divided
3glacéed red cherries, cut in half, for garnish
8 pecan halves, for garnish
Directions
Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.
Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.
Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.
Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glaceed cherries and pecans.
Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.
Tips
To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.
Candied orange peel is available from The Baker’s Catalogue, bakerscatalogue.com, (800) 827-6836.
Originally appeared: EatingWell Magazine, Fall 2004
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Nutrition Facts(per serving)204Calories4gFat42gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
