Monday, December 13, 2010
2 cups water
2 cups sugar
1 cup unsalted butter
1 navel orange, ground in food processor
2 cups raisins
2 cups dried cranberries
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons cloves
1/8 teaspoon salt
4 cups flour
2 teaspoons baking soda
2 cups pecans, toasted and chopped
Brown sugar glaze, optional
In a large pot, combine water, sugar, butter, the processed orange, raisins, dried cranberries, nutmeg, cinnamon, cloves, and salt. Bring to a boil, then lower to a simmer; continue to cook for 10 minutes. Turn off heat, and allow mixture to cool to room temperature.
When mixture is cool, preheat oven to 325 degrees.
Butter & flour a Bundt pan and set aside.
Whisk flour and baking soda together. Add to cooled mixture, mixing well. Stir in pecans.
Pour into prepared pan and bake at 325 degrees for 75-90 minutes, or until a tester inserted comes out clean.
Allow to cool for 15 minutes in pan before inverting onto a dish. Cool completely before drizzling with glaze or slicing.
Linked to Potluck Sunday, Sundays at One Food Club