Orange Fruitcake Recipes

CANDY ORANGE SLICE FRUITCAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the applesauce, eggs and buttermilk. In a large bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

WHITE FRUIT CAKE

Steps:

• Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
• Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
• In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
• In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
• Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

CHOCOLATE-ORANGE FRUITCAKE WITH PECANS

Steps:

• For cake:
• Position rack in bottom third of oven and preheat to 325°F. Generously butter and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange peel in large bowl. Let stand 30 minutes, stirring occasionally.
• Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into small pieces.
• Using electric mixer, beat butter and cream cheese in large bowl to blend. Add chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and remaining dry ingredients in 3 additions each.
• Transfer batter to prepared pan. Bake cake until tester inserted near center with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely. Wrap cake in plastic and store at room temperature 2 days.
• For Glaze:
• Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until melted and smooth. Whisk in orange juice concentrate.
• Place cake on rack. Spread some of chocolate glaze thickly over top and sides of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake, covering completely. Sprinkle with chopped candied fruit peel, if desired. Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks ahead. Wrap cake in plastic and refrigerate.)

ORANGE DRIED-FRUIT FRUITCAKE

Steps:

• Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
• Combine flour, baking powder, and baking soda; set aside.
• In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
• Add the brown sugar; beat until mixture is combined.
• Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
• Combine orange peel, juice, corn syrup, and vanilla.
• Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Combine fruits and nuts and fold into batter, spread into prepared pan.
• Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
• If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
• Cool cake in tube pan on wire rack 10 minutes.
• Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
• Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
• Wrap in foil.
• Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
• If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.

ORANGE FRUITCAKE

Steps:

• 1. Preheat oven to 275^ Spray 2 loaf pans with no-stick cooking oil.(I like to put a piece of waxed paper in the bottom of the pans and spray it too-makes it easier to remove from pan)..
• 2. Cream butter and sugar;add eggs one at a time, mixing well after each addition. Roll nuts and candy pieces in the 3 cups of flour to coat and stir them and the flour into the egg mixture.
• 3. Add the soda to the buttermilk and stir in with the remaining 1/2 cup of flour. Pour evenly into the 2 prepared pans. Bake for 2 1/2 hours or until tested done.Remove from oven and leave in pans for 6 hours. Remove from pans, remove waxed paper from bottom of cakes. Frost with mixture of powdered sugar and orange juice glaze.