Sunday, December 2, 2012


Picture from  From Apples To Zucchini
Image Credit Pam


“This will be a regular in my holiday baking from this year forward. Who needs a sticky, overly sweet fruitcake when you can have a light, deliciously moist stand in like its Italian Cousin?” Pam


1 stick butter, softened

1 teaspoon orange zest

2 eggs

1 teaspoon vanilla

1 teaspoon lemon extract

3 cups flour

2 teaspoon baking powder

2 teaspoon salt

1 cup buttermilk

2 cup sliced almonds

2 cup golden raisins

1 cup dried cranberries

2 cups assorted dried fruit, chopped - I used a blend of plums, pears, apples and apricots


Beat eggs and sugar until thick - about 5 minutes.

Beat in butter, orange peel and extracts.

Alternate between buttermilk and dry ingredients, mixing thoroughly between adds until all is 

Pour batter into prepared pan and set on a cookie sheet.

Bake at 325°F for 50-60 minutes, until a skewer inserted comes out clean in the center.

Allow to cool for 10-15 minutes before attempting to remove it from the pan.

You can combine this amazing recipe with some others from our collection.

Yield 1 loaf.

Enjoy this recipe and many more visiting From Apples To Zucchini

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