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Category: Desserts

Tea, Orange and Raisin Fruitcake

I am going to spare you the usual fruitcake jokes (bricks, door stoppers . . . you've heard them all) and cut to higher ground. Fruitcakes are deserving of some respect in the culinary collective, if only because they are ... Read more

Total time: 2 hours plus 4 hours standing | Serves 12
Note: Orange oil can be found at gourmet markets.
  • 1 1/2 cups dark brown sugar, packed
  • 1 1/2 cups freshly brewed strong tea
  • 1/2 cup golden raisins
  • 1/2 cup dark raisins
  • 3/4 cup currants
  • 1/4 cup candied orange peel, chopped
  • 1/4 cup brandy
  • 1/4 teaspoon orange oil, optional
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 2 teaspoons grated orange zest
  • 1 egg
  • 2 tablespoons butter, melted
  • Nonstick cooking spray

Step 1Four hours or the night before baking the cake, stir brown sugar and tea together in medium nonaluminum mixing bowl to dissolve sugar. Stir in golden raisins, dark raisins, currants, orange peel, brandy and orange oil. Cover with plastic wrap and set aside.

Step 2Mix together flour, baking powder, cinnamon, nutmeg, salt and lemon and orange zests to blend. Add to fruit mixture. Stir in egg and melted butter, then mix to make a loose batter.

Step 3Spray 8x4-inch loaf pan with cooking spray. Pour batter into pan. Bake at 325 degrees until dark brown, loaf springs back when touched lightly and toothpick inserted in middle comes out clean, about 1 to 1 1/2 hours. Cover top with foil and reduce heat to 300 degrees if top is getting too dark. Cool in pan 15 minutes, then turn out and cool on rack. Wrap well.

Each serving:
272 calories; 152 mg sodium; 26 mg cholesterol; 3 grams fat; 59 grams carbohydrates; 3 grams protein; 1.33 grams fiber.
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