Christmas Fruit Cake with Orange Icing

Why This Recipe Works: This Christmas Fruit Cake with Orange Icing is a festive twist on the classic holiday dessert. Packed with dried fruits, nuts, and warm spices, this cake is bursting with flavor and aroma. The addition of tangy orange icing adds a bright and zesty finish, making it the perfect centerpiece for your holiday table.

Ingredients:

For the Fruit Cake:

• 1 1/2 cups mixed dried fruits (such as raisins, currants, chopped apricots, and chopped dates)
• 1/2 cup chopped candied orange peel
• 1/2 cup chopped nuts (such as pecans or walnuts)
• 1/2 cup brandy or orange juice
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup milk

For the Orange Icing:

• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed orange juice
• 1 teaspoon orange zest

---

How to Make This Recipe:

1. Prepare the Fruit:
   • In a bowl, combine the mixed dried fruits, chopped candied orange peel, chopped nuts, and brandy (or orange juice). Let the mixture soak for at least 1 hour, or overnight, to allow the fruits to plump up.
2. Preheat the Oven:
   • Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.
3. Prepare the Batter:
   • In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Set aside.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs, one at a time, until well combined.
   • Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
   • Fold in the soaked fruit mixture until evenly distributed.
4. Bake the Cake:
   • Pour the batter into the prepared cake pan and spread it out evenly.
   • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
5. Prepare the Orange Icing:
   • In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until smooth and creamy.
6. Ice the Cake:
   • Once the cake has cooled completely, drizzle the orange icing over the top of the cake.
   • Allow the icing to set for a few minutes before slicing and serving.

Expert Tips:

• For a richer flavor, soak the dried fruits in brandy for a longer period.
• Wrap the cooled cake tightly in plastic wrap and store it in an airtight container for a few days before serving to allow the flavors to meld and mature.