This is not like traditional fruitcake! It’s more like a soft and tender pound cake filled with dried fruit – it’s so good and even better with cream cheese frosting, though it really does not need it.
It has a lovely orange flavor from the fresh orange and a slight tang from the cream cheese. It has no alcohol so kids of all ages can enjoy it! If you want fruitcake without having fruitcake, this loaf is for you! It’s sure to be a holiday favorite!
Let’s get started!
Cream together the butter, sugar and cream cheese.
Add vanilla. Beat eggs in one at a time.
Add half the flour, baking powder and salt. Stir well.
We are using glacé cherries which are maraschino cherries that have been cooked in a thick syrup. They’re firmer than maraschino cherries and dryer too. We are using fresh orange peel but you can used dried citron peel if you like.
We are soaking the currants and raisins in hot water. This will help hydrate the dried fruit so as to not take moisture from the cake. Chop the cherries. Slice the orange to use the peel – we don’t want too much of the orange itself
Add remaining flour with all the fruit.
Fold gently until flour is incorporated. If batter is too dry, add a few spoons of milk.
Pour into a greased loaf pan. Bake at 325F for one hour to one and a half hours or until cooked through.
Remove from pan and let cool completely on wire rack.
It’s so good with cream cheese frosting,
Old Fashioned Fruitcake Loaf
1/2 cup butter
1 cup sugar
1 block cream cheese
2 eggs
1 tsp vanilla
1/2 cup red glacé cherries, quartered
1/2 cup green glacé cherries, quartered
1/2 cup raisins
1/4 cup currants – soaked in hot water for 5 minutes, then drained
1/4 cup dried cranberries
1/2 cup fresh orange peel
1-3/4 cup flour
1 tsp baking powder
1/2 tsp salt
Cream together the butter, sugar and cream cheese. Beat eggs in one at a time. Add vanilla. Stir well. Add half the flour, baking powder and salt. Stir well. Add remaining flour with all the fruit. Fold gently until flour is incorporated. If batter is too dry, add a few spoons of milk. Pour into a greased loaf pan. Bake at 325F for one to one and a half hours or until cooked through. Remove from pan and let cool completely on wire rack.
enjoy from Our City Homestead to yours