Not Your Grandma's Fruitcake

Don't judge a cake by it's name.  This is not your ordinary fruitcake.  Sweet, tart, moist and delicious.  And putting fruit in it makes it healthy...at least that's what I tell myself when I have a slice for breakfast : )

I have a wonderful basic white cake recipe that I use as a base for a lot of experimentation : )  

White Cake


1 1/4 c sugar
1/2 c shortening, butter or margarine
2 eggs
1 t vanilla
2 c flour
1 t salt
3 1/2 t baking powder
1/2 c milk
1/2 c sour cream

Cream butter and sugar, add eggs and vanilla.  Add sifted dry ingredients alternately with milk, then gently fold in sour cream.  Pour in two 9 inch greased and floured cake pans, bake at 375 for 25-30 minutes.

For the fruitcake, I added orange infused craisens, diced apple and baked in a bundt pan with a cranberry citrus glaze.  You will need:

1 apple:  peeled, cored and diced. 
1 cup dried cranberries
1 orange
powdered sugar

Zest and juice your orange into a small saucepan.  Add dried cranberries and simmer until cranberries regain some of their moisture.  Should only take a few minutes.  Depending on how much juice you get from your orange, you may need to add a couple tablespoons of water.  Take off heat and drain all liquid into a bowl, it should be a gorgeous magenta color, we will use this later for our glaze.

Add cooled cranberries and diced apple to basic white cake mix.  Pour in greased and floured bundt pan, bake at 375 for 30 minutes or until toothpick inserted in center comes out clean. 

Once cooled, add powdered sugar to your orange cranberry juice until it reaches a thick creamy consistency.  Drizzle over cooled cake and enjoy!  Tickle your family's tastebuds with this gorgeous fall cake, and don't forget to...

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