Cranberry Walnut Fruitcake - Paula Deen

By hazelljbmh

Ingredients

• 1 1/2 cups unsalted butter
• 2 cups sugar
• 6 large eggs
• 3/4 cup orange-flavored liqueur, divided
• 1 teaspoon vanilla extract
• 4 cups sifted all-purpose flour, divided
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 4 cups chopped walnuts
• 3 cups sweetened dried cranberries
• 3 cups diced dried apples
• 1 cup candied orange peel
• 1 cup golden raisins

Details

Servings 1
Adapted from pauladeenmagazine.com

Preparation

Step 1

Preheat oven to 275°. Line a 10-inch tube pan with parchment paper; grease parchment.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add 1/2 cup orange-flavored liqueur and vanilla, beating well.

In a medium bowl, combine 3 cups flour, baking powder, cinnamon, nutmeg, and cloves. Gradually add to butter mixture, beating until combined.

In a large bowl, combine walnuts, cranberries, apples, orange peel, raisins, and remaining 1 cup flour, tossing gently to combine. Add to butter mixture, stirring to combine.

Pour batter into prepared pan; bake for 2 hours and 30 minutes, or until a wooden pick inserted in center comes out clean. Remove from oven. Pour remaining 1/4 cup orange-flavored liqueur over hot cake. Cover cake with a dish towel; place on a wire rack, and cool completely. Remove cake from pan.

Makes 1 (10-inch) cake