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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.
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Preheat the oven to 325°F.
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To prepare the cake: In a large bowl, beat together the butter and sugar until light-colored and fluffy. Beat in the baking powder, salt, and flavors.
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Beat in the eggs one at a time. Scrape the bottom and sides of the bowl, and beat again briefly, to incorporate any sticky residue.
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Stir in the flour alternately with the orange juice.
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Stir in the undrained fruit, the candied cherries, and the nuts.
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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. For smaller loaves, see baker's tips, below.
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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).
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Bake the cakes for 50 to 90 minutes; smaller pans will bake for the shorter length of time. Half-size bundt-style cakes may need to bake up to 80 minutes, while one full-size bundt may need up to 90 minutes. When done, the cakes will be a light golden brown all over, and a long toothpick or skewer inserted into the center will come out clean.
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To make the glaze: Stir together the orange juice and sugar while the cakes are baking. Warm briefly in the microwave; about 45 seconds should do it. Stir to help dissolve the sugar. Set aside to rest at room temperature, stirring occasionally to continue to dissolve the sugar.
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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. Brush the warm cakes all over with the glaze, continuing to brush until you've used it all.
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When completely cooled, wrap well and let "age" at least 24 hours; the cake improves with a 24-hour rest.
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If desired, drizzle with icing just before serving.
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Store cake, well wrapped, at room temperature; it should keep well for a couple of weeks. Freeze for longer storage.