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Light Candied Fruitcake

Total Time

Prep: 10 min. + rising Bake: 35 min.


14-16 servings

Light as a feather and full of flavor, this fruitcake from Nancy Adams of Las Vegas, Nevada makes a delectable treat to take to a potluck or to give to a friend. "Folks who taste a slice always request the recipe," she smiles.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/3 cup warm whole milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 1 cup chopped mixed candied fruit
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1-1/2 teaspoons grated orange zest
  • 2 cups confectioners' sugar
  • 1 teaspoon grated orange zest
  • 4 to 6 tablespoons orange juice
  • Red and green candied cherries


  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes.
  2. Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours.
  3. Bake at 375° for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  4. For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.

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