Gingerbread Fruitcake

Name: Gingerbread Fruitcake
Ingredients: 1/2 cup butter, at room temperature; 3/4 cup light brown sugar, sifted; 5 eggs, separated; 2 1/2 cups sifted flour; 2 teaspoons ginger; 1 1/2 teaspoons cinnamon; 1/2 teaspoon mace; 1 cup light molasses; 1/4 cup orange juice; 1 cup dates, snipped; 1 cup pecans, chopped; 1/2 cup candied orange peel

12 ingredients

5 steps

Ingredients

1/2 cup butter, at room temperature
3/4 cup light brown sugar, sifted
5 eggs, separated
2 1/2 cups sifted flour
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon mace
1 cup light molasses
1/4 cup orange juice
1 cup dates, snipped
1 cup pecans, chopped
1/2 cup candied orange peel

Directions

1

Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
2

Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
3

Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
4

Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
5

Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.