Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

Don't like fruitcake? You may change your mind with this one.

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Recipe Summary

prep:
30 mins
cook:
3 hrs 30 mins
additional:
2 weeks 5 days 17 hrs 2 mins
total:
2 weeks 5 days 21 hrs 2 mins
Servings:
16
Yield:
1 10-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan. Line with parchment paper and grease the paper.

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  • In a medium bowl, sift flour, baking powder, salt, cinnamon and cloves together. Add raisins, pecans, apricots, cherries, lemon and orange peels. Toss to mix.

  • In a small bowl, beat the orange juice and jellied cranberry sauce together until smooth. Set aside.

  • In a large bowl, beat shortening, brown sugar and eggs together until fluffy. Add flour mixture alternately with the orange juice mixture, beginning and ending with the flour. Stir in the chopped cranberries just until the ingredients are well blended.

  • Turn batter into the prepared pan. Bake for 3 1/2 to 4 hours or until the cake is golden brown. Cool cake in the pan. Remove from the pan and remove the paper. Store the cooled cake several weeks in a covered container to mellow flavors. You may also wrap the cake in a brandy-, whisky-, or rum-soaked cheesecloth before storing. If desired, garnish with orange slices and cranberries.

Nutrition Facts

665 calories; protein 6.7g; carbohydrates 106.8g; fat 26.2g; cholesterol 58.1mg; sodium 238.8mg. Full Nutrition
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