1) To prepare the fruit: Combine the dried fruit (except the candied cherries) with liquid in a bowl. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.
2) Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans; or five 7" wooden bakers; or six 7" paper bake & give pans; or one 12-cup bundt-style pan; or two 6-cup bundt-style pans.
3) To prepare the cake: In a large bowl, beat together the butter, sugar, baking powder, salt, and flavors.
4) Beat in the eggs one at time.
5) Stir in the flour alternately with the orange juice.
6) Add the undrained fruit, the candied cherries, and the nuts.
7) Spoon the batter into the lightly greased baking pans, filling them about three-quarters full. If you have a scale, dividing the batter evenly among the pans is simple math. If you've included the nuts, the batter weighs about 90 oz. (2552g).
8) Bake the cakes for 50 to 80 minutes; smaller pans will bake for the shorter length of time. Full- or half-size bundt-style cakes will bake the full 80 minutes. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
9) If you're planning on using the glaze, stir together the orange juice and sugar while the cakes are baking. Set aside to rest at room temperature, stirring occasionally to help dissolve the sugar.
10) Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you're using the glaze, brush the warm cakes all over with the glaze, continuing to brush until you've used it all. If you choose not to use the glaze, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.
11) When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or flavored syrup weekly), before serving.
Yield: 1 large bundt-style cake; 2 small bundt-style cakes; 2 standard loaves, or 5 to 6 smaller gift loaves.
Hi June, so glad you (and it sounds like many others!) enjoyed this recipe. It certainly can be doubled and you would just double every ingredient and continue on according to the usual instructions. Happy baking! Jocelyn@KAF
You can double this recipe in which case you would double every ingredient. However, I would only keep it at room temperature for a few days, so I would freeze the baled product if you are making them this far in advance. I hope that helps and if you have any more questions, please feel free to contact our Baker's Hotline at 1-855-371-2253. Happy baking! Jocelyn@KAF