Candied orange peel is one of the key
ingredients in most fruitcake recipes adding the sweetness of the candied
coating with the sharpness of orange peel.
Christmas/New Year's Pastry)
1 T Saf-Instant Yeast
1 1/3 C warm milk
3 3/4 C Whole Wheat Pastry
1/2 C Cane Juice
6 T butter, melted
1 T lemon peel granulated
1/4 t. sea salt
1/4 c. golden
2 T. bread crumbs
4 T butter
1/4 c walnuts chopped
1/4 c almond slivered
1/4 c candied
1/4 c candied
1/4 c pine nuts (pignoli)
1 t. each lemon peel
granules and orange peel granules
2 egg yolks
1 egg white
Dissolve yeast in 1/4 c milk. Add 1/2
c flour and knead into soft ball. Cover with towel and let rise in
warm place til doubled.
When double in bulk add it to a mixture of
remaining flour, cane juice, whole eggs, butter, salt and lemon
peel. Add enough of remaining milk to make a supple dough;
Knead well and cover with towel and let rise til double.
Place raisins in small bowl and cover with
hot water to plump. Drain.
Saute breadcrumbs in 3 T butter.
Finely chop nuts, almonds, candied fruits.
In large bowl, mix together the raisins,
pine nuts, lemon and orange peel, candied fruits, chopped nuts, bread
crumbs and 1 egg yolk. Whip egg white into soft peaks and fold into
Preheat over to 375°F. Butter baking
Roll dough to 1/8" thick and spread
filling over it leaving 1" clear at edges. Roll jelly roll
fashion and form circle on baking sheet.
Beat remaining egg yolk and paint surface
of dough with it. Sprinkle with sugar and bake 35-40 minutes or til
firm and golden brown. Makes 1 loaf.