Homemade Holiday Steamed Fruitcake (Recipe)

Here is an easy, slow cooker version of traditional fruitcake.  It is moist and flavorful, served warm with a tangy citrus glaze.  If you want to store it, sprinkle with a few tablespoons of brandy or orange liqueur and freeze, tightly wrapped.

Ingredients

1 (18 1/2 ounce) package pudding included yellow cake mix

3 eggs

1 stick (4 ounce) butter, melted

1 1/4 cups milk

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground mace

1/2 teaspoon grated nutmeg

1/4 cup dried cranberries

1/4 cup dark  raisins

1/4 cup golden raisins

2 tablespoons candied lemon peel

2 tablespoons candied orange peel

2 tablespoons candied citron

1/2 cup chopped pecans

1 tablespoon sugar

Citrus Glaze (recipe follows)

Steps

1.  Place a vegetable steamer or other low rack in the bottom of a 5 quart electric slow cooker.  Pour in 4 cups hot tap water and turn on the low heat setting.

2.  In the large bowl of an electric mixer, combine the cake mix, eggs, melted butter, milk, cardamon, cinnamon, coriander, allspice, ginger, mace, and nutmeg.  Beat on low speed 20 to 30 seconds to combine the ingredients, then beat on medium speed 2 minutes.  Fold in the dried cranberries, dark and golden raisins, candied lemon and orange peels, citron, and pecans.

3.  Sprinkle a 2 1/2 quart souffle dish that fits in the 5 quart slow cooker with the sugar.  Turn the cake batter into the souffle dish, spreading the top even.  Place a buttered around of waxed paper on the top and then wrap the dish completely in a double thickness of aluminum foil.  Tie with kitchen string to resemble a package for ease in lowering in the pot and removing.  Place the rack in the slow cooker.

4.  Cover and cook on the low heat setting 6 hours.  Turn off the heat and let cool, covered, in the slow cooker 2 hours.  To serve, cut into wedges and drizzle glaze on top.  Serve warm or at room temperature.

CITRUS GLAZE:  In a small nonreactive saucepan, mix together 2 teaspoons cornstarch, 1 cup orange marmalade, and 2 tablespoons lemon juice.  Cook over medium heat, stirring constantly, until thickened, about 5 to 6 minutes.