Orange Slice Fruitcake

I don't even know where to start with this fruitcake.  I am so excited to share this with you, mostly because the only thing you ever hear about fruitcake is that it is awful!  And how often do you come across a fruitcake recipe?  Almost never (in my recipe wanderings anyway).  So, I am here to introduce you to my most favorite fruitcake ever.  Not that I have a lot of experience, but why look for better when the best is right here?!  And yes, my Hungry Puppies have given this fruitcake their stamp of approval.

This is my Mom's fruitcake recipe, and I have always loved it.  This is not a dark molasses-y fruitcake at all.  In fact, there is no molasses in this fruitcake at all.  It is full of candied orange peel, dates, pecans, almonds, and coconut, and is smothered in an orange glaze.  The glaze soaks into the outside of the fruitcake and you get a wonderfully magnificent coating all around the outside.  Please try this.  This is not a storebought, thing of nightmares and Christmas spoofs fruitcake.  This is not the fruitcake that has been regifted (ie: pawned off) multiple times over the last five years.  This fruitcake is one that you will want to eat!  A couple things to note: You can easily cut the recipe in half to make one 8x4 inch loaf.  Also, it will look like you have an obscene amount of mix-ins (candied orange peel, dates, nuts, etc...) but don't worry, there is supposed to be that much!

Orange Slice Fruitcake
3 1/2 cups all purpose flour
1/2 teaspoon salt
1 pound candied orange peel
8 ounces chopped dates
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
1/2 cup buttermilk
1 teaspoon baking soda
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
4 eggs
1 cup orange juice
2 cups powdered sugar

Preheat the oven to 300F.  Grease and Flour two 9x5 inch loaf pans.  Set aside.

In a medium size bowl, mix together the flour and salt, remove 1/2 cup of the flour mixture and set aside.  In a separate large bowl, combine the the candied orange peel, dates, almonds, pecans, and coconut.  Add the reserved 1/2 cup of the flour mixture to the fruit mixture and toss until all of the fruit is evenly coated.  In a separate small bowl, mix together the buttermilk and the baking soda.

In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, one at a time, until combined.  Add half of the flour mixture to the creamed mixture, and beat until combined.  Pour in the buttermilk/baking soda mixture and beat until blended.  Beat in the remaining flour until just combined.  Stir in the fruit/nut mixture.  Divide the batter equally between the two prepared pans and smooth the tops.  Place the fruitcake in the oven and bake for 1 hour and 45 minutes.  Remove from the oven.

When the fruitcake has almost finished baking, whisk together the orange juice and powdered sugar.  Pour the orange juice mixture carefully over the hot fruitcakes (you want the orange juice to run down the insides of the pan, not overflow to the outside and land on the counter).  Let the fruitcakes cool to room temperature, then cover with plastic wrap and refrigerate overnight.  Run a knife around the edges of the pans to loosen the cakes, then remove the fruitcakes from the pans, slice, and serve.  Store fruitcake wrapped tightly in plastic wrap.  Makes two 8x4 inch loaves of fruitcake.

Enjoy!  -Cardamommy