Heavenly Moist Fruitcake 
This Heavenly Moist Fruitcake is an exquisite and elegant creation, featuring a tender, spiced cake brimming with a vibrant medley of dried fruits and a hint of citrus zest, soaked in a delicate orange liqueur for unparalleled moisture. Rich yet airy, it’s finished with a glossy glaze, offering a delightful harmony of flavors that elevates every slice into a refined masterpiece!
Ingredients
For the Fruitcake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 tablespoon orange zest (from 1 orange)
1/2 cup orange juice
1 cup mixed dried fruit (cherries, raisins, apricots, pineapple), chopped
1/2 cup chopped pecans or walnuts, toasted
1/4 cup orange liqueur (like Grand Marnier) or orange juice (for soaking)
For the Glaze:
1/4 cup orange juice
2 tablespoons granulated sugar
1 tablespoon unsalted butter
For Garnish (Optional):
Candied orange peel or extra chopped nuts
Instructions
Prepare the Fruitcake:
Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, then the vanilla and orange zest, mixing well.
Alternate adding the dry ingredients and orange juice to the butter mixture (dry-wet-dry-wet-dry), mixing until just combined. Fold in the chopped dried fruit and toasted nuts with a spatula for even distribution.
Pour the batter into the prepared pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
Soak the Cake:
While the cake is still warm, poke several holes across the top with a skewer or toothpick. Brush or drizzle the orange liqueur or
Heavenly Moist Fruitcake
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