Light Candied Fruitcake

Name: Light Candied Fruitcake
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1/3 cup warm whole milk (110° to 115°); 1/2 cup butter, softened; 1/4 cup sugar; 2 large 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 zest; 2 cups confectioners' sugar; 1 teaspoon grated orange zest; 4 to 6 tablespoons orange juice; Red and green candied cherries

19 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup warm whole milk (110° to 115°)
1/2 cup butter, softened
1/4 cup sugar
2 large 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 zest
2 cups confectioners' sugar
1 teaspoon grated orange zest
4 to 6 tablespoons orange juice
Red and green candied cherries

Directions

1

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.
2

Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours.
3

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.
4

For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.