|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
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