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1
Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
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2
Combine flour, baking powder, and baking soda; set aside.
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3
In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
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4
Add the brown sugar; beat until mixture is combined.
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5
Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
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6
Combine orange peel, juice, corn syrup, and vanilla.
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7
Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
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8
Combine fruits and nuts and fold into batter, spread into prepared pan.
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9
Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
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10
If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
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11
Cool cake in tube pan on wire rack 10 minutes.
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12
Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
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13
Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
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14
Wrap in foil.
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15
Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
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16
If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.
