Full Recipe
Author
King Arthur Test Kitchen | 2009-12-31
Description
More of a cake with fruit than a traditional "fruitcake," this cake is stuffed with apricots, cherries, cranberries, and toasted nuts (in place of the usual fruitcake's citron and peel), then soaked with a sweetened orange juice syrup. Moist and nicely dense, it's a revelation to those who think they don't like fruitcake; and a nice change for aficionados of the typical dark, liquor-soaked loaf. While the picture shows a loaf cake in the Pirouette Loaf Pan, the recipe translates easily to other pan sizes (see step 7 and baker's tips), and can be doubled for a Bundt cake.
