West Indian Fruitcake

Name: West Indian Fruitcake
Ingredients: 1 1/2 cups dry red wine or 1 1/2 cups cranberry juice cocktail; 3/4 cup pitted prune; 3/4 cup dark seedless raisins; 1 (3 1/2 ounce) container diced candied citron peel (scant 1/2 cup); 1 1/2 cups sugar; 1 cup margarine or 1 cup butter, softened; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon vanilla extract; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 3 large eggs; 1 teaspoon lime zest; 1 (3 1/2 ounce) container mixed candied fruit, chopped (scant 1/2 cup); 1 tablespoon light corn syrup; LIME GLAZE; 1 1/2 cups confectioners' sugar; 4 teaspoons hot tap water; 2 teaspoons lime juice; 1/2 teaspoon lime zest; 1/4 teaspoon salt

22 ingredients

10 steps

Ingredients

1 1/2 cups dry red wine or 1 1/2 cups cranberry juice cocktail
3/4 cup pitted prune
3/4 cup dark seedless raisins
1 (3 1/2 ounce) container diced candied citron peel (scant 1/2 cup)
1 1/2 cups sugar
1 cup margarine or 1 cup butter, softened
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1 teaspoon lime zest
1 (3 1/2 ounce) container mixed candied fruit, chopped (scant 1/2 cup)
1 tablespoon light corn syrup
LIME GLAZE
1 1/2 cups confectioners' sugar
4 teaspoons hot tap water
2 teaspoons lime juice
1/2 teaspoon lime zest
1/4 teaspoon salt

Directions

1

In 2-quart saucepan over high heat, heat first 4 ingredients to boiling (wine, prunes, raisins, citron).
2

Remove saucepan from heat; let stand 30 minutes to soften fruit.
3

In blender at low speed, blend fruit mixture, half at a time, until smooth; set aside.
4

Preheat oven to 325°F Grease 10-inch Bundt pan or tube pan.
5

In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, baking powder, baking soda, vanilla extract, salt, cinnamon, eggs, and fruit mixture; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 1 minute, occasionally scraping bowl. Stir in grated lime peel.
6

Spoon batter into pan, spreading evenly. Bake 1 hour or until toothpick inserted in cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan. Cool completely on rack.
7

LIME GLAZE: In medium bowl, with spoon, stir in all the ingredients until smooth.
8

To serve, prepare Lime Glaze. Spoon glaze over cake.
9

In small bowl, stir mixed candied fruit with corn syrup. Garnish top of cake with candied fruit. 24 servings.
10

Good Housekeeping.