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Cranberry Walnut Fruitcake Recipe


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     Cranberry Walnut Fruitcake

Category   Desserts - Breads
Sub Category   None
Servings   2 loaf pans

1-1/2 cups unsalt butter
2 cups sugar
6 large eggs
3/4 cup orange flavored liqueur, divided
1 tsp vanilla extract
4 cups sifted all purpose flour, divided
2 tsp baking powder
1tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 cups chopped walnuts
3 cups sweetened dried cranberries
3 cups diced dried apples
1 cup candied orange peel
1 cup golden raisins

Preheat oven to 275 degrees. Line 2 -10inch loaf pans with parchment paper; greased parchment. In a large bowl, beat butter and sugar at medium speed with and electric mixer until fluffy. Add eggs, one at a time, beating well after addition. Add 1/2 cup orange flavored liqueur and vanilla, beating well.
In a medium bowl, combine 3 cups flour, baking powder, cinnamon, nutmeg, and cloves. Gradually add to butter mixture, beating until combined. In a large bowl, combine walnuts, cranberries, apples, orange peel, raisins, and remaining 1 cup flour, tossing gently to combine. Add to butter mixture, stirring to combine.
Pour batter into prepared pan; bake for 2 hours, or until a wooden pick inserted incenter comes out clean. Remove from oven. Pour remaining 1/4 cup orange flavored liqueur over hot cake. Cover cake with a dish towel; place on a wire rack, and cool completely. Remove cake from pan. Store cake wrapped in heavy duty plastic wrap for up to 1 week.

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