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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 30 |
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This is IT! The fruitcake that doesn't have the weirdly dyed citron chunks, the fruitcake that fruitcake haters LOVE! Made it, lost the recipe & just refound it! Making it this weekend for Christmas cutting! ***I substitute 2 Tablespoons lemon zest for the extract***** **Time does NOT include overnight fruit marinade** From the California Fig Advisory Board ****addendum - my dried fruit drank over a cup (hiccup!) of sherry on soaking & even then I had MINIMAL to add to apricot puree - so I added enough to douse the cakelets well (hiccup! :)) Ingredients:
2 cups california dried figs, chopped |
1/2 cup golden raisin |
1/2 cup dates, chopped |
1/2 cup dried pears, chopped |
1/2 cup dried pineapple, chopped |
1/2 cup dried apricot, chopped |
1/4 cup sherry wine |
1/2 cup apricot nectar |
1 cup butter, softened |
1 cup granulated sugar |
5 large eggs |
1 3/4 cups all-purpose flour, divided |
1/2 teaspoon baking powder |
1 teaspoon cinnamon |
2 teaspoons vanilla |
1 tablespoon lemon extract |
3 cups pecans, chopped & lightly toasted |
Directions:
1. Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
2. The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
3. Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
4. Sift together 1 1/2 cups flour, baking powder & cinnamon.
5. In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
6. Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
7. Add fruit & nuts to batter & blend well.
8. Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
9. Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
10. Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
11. Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
12. For gift-giving, overwrap with red cellophane & top with a bow.
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