All jokes aside, this is not your grandmother’s fruitcake recipe! Rich, fresh and flavorful, this moist, down-to-earth holiday dessert tradition is like a warm hug. Glazed with yummy icing, this iced holiday fruitcake recipe yields a treat that pairs perfectly with that just-right cup of coffee!
INGREDIENTS
CAKE MIXTURE
3 cups dried fruits – raisins, apricots, cherries, cranberries
2-1/4 cups + 3 tablespoons flour, sifted
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 pound butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup pecans, chopped
1/2 cup orange juice
ICING GLAZE
1 cup powdered sugar, sifted
3 tablespoons lemon juice
2 tablespoons cranberries for garnish
DIRECTIONS
CAKE MIXTURE
1. Preheat the oven to 360 degrees and line a cake pan with parchment paper.
2. Cut the dried fruits into small pieces.
3. In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Set aside.
4. In a large bowl, add softened butter, sugar, vanilla extract, then whisk in the eggs one at a time. It’s best to use a hand mixer for this.
5. With a wooden spoon, stir in the flour and baking powder mixture.
6. Add the dried fruits, pecans and orange juice. Mix together.
7. Pour the batter into the cake pan and bake for one hour. Check cake with a toothpick for doneness.
8. Remove the cake from the pan and let cool on a wire rack.
ICING GLAZE
1. Add powdered sugar to a medium-sized bowl.
2. Whisk in the lemon juice one tablespoon at a time. Stir until the glaze is thick and smooth.
3. Spoon the sugar glaze over the cake.
4. Decorate on top of the sugar glaze with cranberries and rosemary sprigs.
5. Let the sugar glaze harden before serving.
Enjoy this delicious and homey Iced Holiday Fruitcake with family and friends. While you’re at it, raise a glass (or a cup of coffee) to a fruitful and prosperous new year!
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