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Before you jump to Traditional Fruit Cake With Homemade Citrus Peel recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

Healthy and balanced eating encourages a feeling of wellness. When we eat more healthy foods and a smaller amount of the bad ones we usually feel much better. A little bit of pizza doesn’t cause you to feel as healthy as eating a fresh green salad. Selecting healthier food choices can be difficult when it’s snack time. Shopping for snacks can be a struggle because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?

If you are looking for a speedy snack, you can’t go wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that extra boost you need to get going. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain options.

You do not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to traditional fruit cake with homemade citrus peel recipe. To make traditional fruit cake with homemade citrus peel you need 18 ingredients and 19 steps. Here is how you do that.

The ingredients needed to make Traditional Fruit Cake With Homemade Citrus Peel:

1. Provide citrus peel:
2. Get Oranges
3. Provide Lemons
4. Provide sugar
5. Use water
6. Prepare the cake:
7. Get unsalted butter (at room temperature)
8. Prepare firmly packed light brown sugar
9. Provide without shells (at room temperature)
10. Get alcohol (Grand Marnier, brandy, sherry, rum, etc.) plus you'll need extra for brushing the cake
11. Get large orange Juice and zest (outer orange skin)
12. Take lemon Zest (outer yellow skin)
13. Use almonds, walnuts, pecans, or hazelnuts (coarsely chopped)
14. Use of an assortment of dried fruit & nuts (chopped into tiny pieces)
15. Take all-purpose flour
16. Provide almond flour (finely ground almonds)
17. Take baking powder
18. You need salt (only if using unsalted butter)

Instructions to make Traditional Fruit Cake With Homemade Citrus Peel:

1. (A) Citrus Peel - Recipe Credit: Martha Stewart
2. With a sharp paring knife, slice off ends of the oranges & lemons. Following the curve of the fruit, cut away the outermost peel, leaving most of the white pith on fruit. Slice peel lengthwise into 1/4-inch-wide strips.
3. In a medium pot of boiling water, cook peel until tender, about 10 minutes. - With a slotted spoon, transfer peel to a wire rack set over a rimmed baking sheet; spread in a single layer to dry slightly, about 15 minutes.
4. In a medium saucepan, bring 1 cup sugar and 1 cup water to a boil over high heat, stirring to dissolve the sugar. Add the peel and boil until it turns translucent and syrup thickens, 20-30 minutes. With the help of a slotted spoon, transfer peel to wire rack, separating the pieces as needed.
5. Let the peel dry for an hour. Use as required.
6. (B) Recipe: Fruit Cake - Recipe Credit: Joy Of Baking
7. Preheat your oven to 325 degrees F (160 degrees C).
8. Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom.
9. Line the bottom of the pan with parchment paper. Also line the sides of the pan with a strip of parchment paper that extends about 2 inches (5 cm) above the rim of the pan.
10. In a separate bowl, whisk together the flour, ground almonds, salt, and baking powder. - - In another large bowl place the dried and candied fruits, along with the chopped nuts.
11. Remove about 3-4 tablespoons of the flour mixture and add it to the fruits & nuts mixture, tossing well to coat all the fruits and nuts.
12. In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until creamy.
13. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed.
14. Add the alcohol, orange juice, orange zest and lemon zest.
15. Then fold in the chopped nuts and all the dried and candied fruits. Then fold in the flour mixture.
16. Pour the batter into the prepared pan and, if desired, decorate the top of the cake. Place the spring form pan on a larger baking sheet. Bake in your preheated oven for 1 hour.
17. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for about 80-90 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs.
18. Remove the cake from the oven and place on a wire rack to cool completely. Then, with a skewer, poke holes in the top surface of the cake and liberally brush with alcohol (brandy, Grand Marnier, sherry, rum or whiskey).
19. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or an airtight container. Store in a cool dry place. (If you live in a warm climate I find it best to store the cake in the refrigerator.) Brush the cake periodically (once or twice a week for about two to three weeks) with alcohol. - - This cake will keep several weeks or it can be frozen too.

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