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Irresistible Glazed Golden Fruitcake Recipe

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This Glazed Golden Fruitcake is a luxurious and vibrant twist on the classic fruitcake, featuring a golden cake base packed with sweet dried fruits, nuts, and a hint of citrus zest. The cake is topped with a sweet and shiny glaze, making it not only a treat for the taste buds but also a visual showstopper. Perfect for holiday celebrations, weddings, or any special occasion, this fruitcake will surely be a hit with all your guests.

Ingredients

Scale
  • For the Fruitcake:
    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • ¼ tsp salt
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • 1 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 4 large eggs
    • 1 tsp vanilla extract
    • ¼ cup orange juice
    • 1 cup mixed dried fruit (raisins, currants, chopped apricots, etc.)
    • ½ cup chopped candied ginger
    • ½ cup chopped pecans or walnuts
    • ½ cup chopped dried pineapple or mango
    • 1 tbsp finely grated orange zest
    • ½ cup dark rum or brandy (optional, for soaking)
  • For the Glaze:
    • ½ cup apricot preserves
    • 1 tbsp water

Instructions

1️⃣ Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.
2️⃣ Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
3️⃣ Make the Cake Batter: In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and orange juice. Gradually fold in the dry ingredients until well combined.
4️⃣ Add the Fruit and Nuts: Gently fold in the dried fruits, candied ginger, nuts, and orange zest until evenly distributed in the batter.
5️⃣ Bake the Fruitcake: Pour the batter into the prepared pan, spreading it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6️⃣ Prepare the Glaze: In a small saucepan, combine the apricot preserves and water. Heat over low heat, stirring occasionally, until the preserves are melted and the glaze is smooth.
7️⃣ Glaze the Cake: Once the fruitcake has cooled, brush the top with the warm glaze. Allow the glaze to set before serving.

Notes

  • This fruitcake can be made ahead of time; it actually improves in flavor after sitting for a few days.
  • If using alcohol to soak the fruitcake, brush the cake with a little rum or brandy for added richness and flavor.
  • For a firmer fruitcake, refrigerate it after glazing.
  • To make a more festive presentation, top the cake with candied fruits or additional nuts before glazing.

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