The flavor of walnuts makes this fruit cake even better.
A dessert prepared especially for the holidays makes a welcome gift. Fruit Cakes in Candied Orange Shells are delightful confections that can be wrapped and transported to your destination without fear of crumbling. They are a little bit more complicated to make than a quick dessert recipe, but the rewards of rich flavor and satisfying compliments can make it a Christmas tradition.
Instructions
Candied Orange Shells
1. Cut slices from tops of oranges. Scoop out pulp. Place shells and tops in a large kettle. Add 3 quarts water and 1 Tbsp. salt, and bring to a boil. Simmer 5 minutes, drain and repeat, using 3 quarts of fresh water and the remaining 1 Tbsp salt. Drain.
2. Scoop remaining loose pulp from shells.
3. Combine 3 cups sugar, 3/4 cup light corn syrup and 1 cup water in saucepan. Bring to a boil, stirring constantly. Then cook without stirring until temperature reaches 240 degrees Fahrenheit or until a small amount of mixture dropped into very cold water forms a soft ball that flattens on removal from the water.
4. Add orange shells and tops to the mixture in saucepan. Cook on medium heat an added 10 minutes. Remove from heat. Cool slightly.
5. Put shells and tops into a shallow dish, cover with syrup and let stand about four hours, turning them occasionally.
6. Remove shells and invert them on juice glasses to drain overnight. Let the tops drain on wax paper. Save syrup.
7. Prepare fruit cake.
Light Fruit cake
8. Cream together 1/2 cup margarine and 1/4 cup brown sugar until fluffy.
9. Beat in four eggs.
10. Sift together 1 cup flour, 1/2 tsp. nutmeg, 1/4 tsp. salt, 1/4 tsp. ground cloves and a dash of cardamom. Blend into creamed mixture and beat well.
11. Stir in 1 1/2 cups raisins, 1 cup mixed chopped candied fruits and 1/2 cup chopped walnuts.
12. Spoon the cake mixture into the candied orange shells.
Baking the Fruit Cake in Candied Orange Shells
13. Place the prepared orange shells and fruitcake in baking pan. Brush them with orange syrup.
14. Bake in a 300-degree oven until cakes are done, about 50 minutes. Cool.
15. Cover with orange tops.
16. Place in container with air-tight lid. Store in a cool, dry place for several days.
17.Roll in sugar. Wrap in plastic wrap. Slice horizontally to serve.
Tags: Candied Orange, Orange Shells, shells tops, Cakes Candied, Cakes Candied Orange, Candied Orange Shells, Candied Orange Shells