Chunky Nut And Dried Fruitcake Recipe

Name: Chunky Nut And Dried Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/3 cup butter flavor shortening; 1 cup sugar; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 4 eggs; 1 1/2 teaspoons almond extract; 1 1/2 cups flour, all purpose; 1/3 cup orange juice; 1 1/4 cups brazil nuts, coarsely chopped; 3/4 cup whole almond, blanched (4 oz.); 1 cup dried apricot, halved; 1 cup dried cherries (6 oz. ); 1 cup pecan halves (4oz.); 3/4 cup dried blueberries (4 oz.); 3/4 cup dried cranberries (3 oz. ); 3/4 cup dates, pitted, chopped coarsely (4 oz. ); 2 tablespoons brandy or 2 tablespoons orange juice

Servings: persons

1/2 cup butter, softened
1/3 cup butter flavor shortening
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 teaspoons almond extract
1 1/2 cups flour, all purpose
1/3 cup orange juice
1 1/4 cups brazil nuts, coarsely chopped
3/4 cup whole almond, blanched (4 oz.)
1 cup dried apricot, halved
1 cup dried cherries (6 oz. )
1 cup pecan halves (4oz.)
3/4 cup dried blueberries (4 oz.)
3/4 cup dried cranberries (3 oz. )
3/4 cup dates, pitted, chopped coarsely (4 oz. )
2 tablespoons brandy or 2 tablespoons orange juice

1
Preheat oven to 325u00b0F Grease and flour 10 inch tube pan;, set aside. In very large bowl beat butter and shortening with electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in extract. Alternately beat in flour and orange juice, beating on low speed after each addition just until combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading top evenly.
2
Bake 1 1/4 hours or until wooden skewer inserted into cake comes out clean. If necessary, cover top of cake with aluminum foil anywhere from the last 30 minutes to the last 15 or 20 minutes to prevent over browning. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap cake in cheesecloth that has been soaked in brandy or orange juice. Wrap cake in foil and refrigerate up to 1 month. Moisten cheesecloth every week.

1555

kcal

Calories

115

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/3 cup butter flavor shortening, 1 cup sugar, 3/4 teaspoon baking powder, and more.

Yes, Chunky Nut And Dried Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chunky Nut And Dried Fruitcake

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