LIGHT CANDIED FRUITCAKE

Light Candied Fruitcake image

Provided by Taste of Home

Time 45m

Yield 14-16 servings.

Number Of Ingredients 20

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
ORANGE GLAZE:
2 cups confectioners' sugar
1 teaspoon grated orange zest
4 to 6 tablespoons orange juice
Red and green candied cherries

Steps:

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

Nutrition Facts :

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