Simply Orange Fruitcake Orange Based Fruitcake with Macadamia Nuts

Christmas is coming and before you know it, everyone will be eagerly awaiting that first fruitcake of the year! Now, don’t cringe! Fruitcakes are good!  This one is especially good and it’s so different! 
Interested in a modern take on the old fruitcake recipe? Try this one. It’s called “Simply Orange Fruitcake” and is made with a light colored cake base which is packed full of oranges, golden raisins, and crunchy macadamia nuts! This fruitcake has a nicearoma from all the oranges  plus a good dose of orange schnapps and it tastes delightful! 

This recipe differs from other fruitcake recipes because it is made using only oranges, candied orange cubes, candied orange peel, orange liqueur, and a few other choice orange or golden-colored fruits.
If you will looking for a with-it-kind-of-now gift idea, here it is! This is a totally delicious, contemporary, trendy fruitcake. 

All the specialty items are available on-line from and other fine specialty food stores.
Simply Orange Fruitcake
1 cup candied orange peel strips
1 cup candied orange cubes
1 tsp. orange blossom water or clear vanilla
1 tbsp. orange oil
1/2 tbsp. mandarin orange marmalade
1 cup golden raisins
1 cup orange schnapps
1/2 cup rough-chopped macadamia nuts
1 pkg. rectangle mini-loaf pan cupcake liners
1 cup butter
1 cup sugar
4 eggs
1/4 cup milk
2 cups self-rising flour
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Pour orange schnapps into a small bowl, add raisins, stir to coat, and set aside for 2 hours. Drain, reserving liqueur, and place raisins in separate bowl.
In the meantime, prepare 4 mini-loaf pans (approximately 5-3/4 in x 3 x 2-1/2 inches). Have ready rectangle mini-loaf pan cupcake liners, available at any cooking store.
Preheat oven to 325oF.
Combine candied fruits and nuts in a bowl, toss together with 1/4 cup all-purpose flour. Reserve.
In large bowl of electric mixer, beat butter and sugar until light and fluffy. On low speed of mixer, blend in milk and eggs. Add orange oil, orange blossom water or vanilla, and marmalade. Combine well. Using a wooden spoon, blend in flour and spices, then add fruit and nuts. Combine well.
Pour into prepared mini-loaf pans, filling each 3/4 full. Bake 20-28 minutes or until toothpick inserted in center comes out clean. This recipe should make 8 mini-fruitcakes.
After baking, allow cakes to cool, loosen with a knife, and remove from pans to a cooling rack.
Place cakes on wire cooling rack and brush liberally with orange schnapps. Wrap each cake in cheesecloth and place in a covered cake tray, such as Tupperware. After 48 hours, repeat soaking process one more time before placing into white rectangular cupcake papers and wrapping each tightly in foil. Cakes may now be frozen until Christmas gift-giving time.
To give as a gift:
Leave in foil, wrap a pretty, curling ribbon around each mini-cake and attach a name tag. Arrange in a Christmas basket and offer them to guests as they arrive at your door.
These fruitcakes will keep indefinitely, but are so delicious they won’t last out the day after opening! This is a great gift for someone who doesn’t like fruitcake. It’s a delicious, decadent, modern twist on old-fashioned fruitcake!
This recipe is a true Orange Fruitcake not just the same old recipe with orange juice added to it – it is unique enough to make and gleefully give as Christmas gifts. Who knows, maybe you will start a new phase in the fruitcake saga. 



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