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Festive Fruitcake W/ Sweet Apricot Glaze

Festive Fruitcake W/ Sweet Apricot Glaze comes together with All Purpose Flour, Butter Or Margarine Soften, Granulated Sugar, Light Brown Sugar Firmly, and Orange Juice Fresh Squeeze. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Heat oven to 275~F. Grease 8-inch springform pan or 6-cup Bundt pan (see note).

2. 2

   In large bowl combine pecans, candied pineapple, raisin, dates, candied orange peel, candied cherries and 1/2 cup flour; toss well to mix.

3. 3

   Set aside.

4. 4

   In second large bowl with electric mixer at low speed, beat butter, granulated sugar and brown sugar until light and fluffy.

5. 5

   Beat in eggs, orange juice, orange liqueur, grated lemon peel, vanilla, nutmeg, baking soda and remaining 1 cup flour until thoroughly blended and smooth.

6. 6

   Fold in reserved fruit mixture.

7. 7

   Pour batter into prepared pan; bake 2 1/2 hours until wooden pick inserted in center comes out clean.

8. 8

   Cool in pan on wire rack 1 hour; remove cake from pan to rack to cook completely.

9. 9

   Refrigerate, tightly wrapped in foil, at least 24 hours and up to 3 weeks before serving (see note).

10. 10

    At serving time, Brush Easy Apricot Glaze over top and sides of cake.

11. 11

    Decorate with dried or candied fruit and nuts, if desired.

12. 12

    EASY APRICOT GLAZE: In small saucepan over very low heat, stir 1/2 cup apricot preserves until melted and warm. Source: Redbook, December 1988.