Light Candied Fruitcake

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/3 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 2 large eggs, beaten
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3-1/4 to 3-1/2 cups all-purpose flour
• 1 cup chopped mixed candied fruit
• 1 cup raisins
• 1 cup chopped walnuts
• 1-1/2 teaspoons grated orange zest
• 2 cups confectioners' sugar
• 1 teaspoon grated orange zest
• 4 to 6 tablespoons orange juice
• Red and green candied cherries

1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, spices and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a firm dough (do not knead). Cover and let rise in a warm place for 20 minutes.
2. Stir dough down. Stir in fruit, raisins, nuts and orange zest. Transfer to a greased 10-in. fluted tube pan. Cover and let rise until doubled, about 1-1/2 hours.
3. Bake at 375u0b0 for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
4. For glaze, in a bowl, combine sugar, orange zest and enough orange juice to achieve drizzling consistency; spoon over cake. Decorate with cherries.

active dry yeast, warm water, milk, butter, sugar, eggs, salt, ground cinnamon, ground ginger, ground nutmeg, flour, mixed candied fruit, raisins, walnuts, orange zest, sugar, orange zest, orange juice, red

Taken from www.tasteofhome.com/recipes/light-candied-fruitcake/ (may not work)