• Nat'l Fruitcake Month - 1

    From Dave Drum@1:3634/12 to All on Wed Dec 1 10:56:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Non-Traditional Fruitcake (Boat Anchor)
    Categories: Cakes, Fruits, Nuts, Citrus, Booze
    Yield: 1 Cake

    Unsalted butter; softened
    - to grease pan
    3/4 c Currants
    1/2 c Pitted dates; chopped
    1/2 c Dried apricots; chopped
    1/4 c Dried sour cherries; chopped
    1/3 c Brandy
    1 c + 2 tb all-purpose flour
    2/3 c Ground almonds
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Kosher or sea salt
    8 tb Unsalted butter; softened
    2/3 c Brown sugar
    1 ts Grated orange zest
    1 ts Grated lemon zest
    2 lg Eggs; room temp

    It seems that the word fruitcake can no longer be spoken in polite
    society. You wouldn't dare serve it. Referred to as a "doorstop" or a
    "boat anchor," fruitcake has become the object of jokes on late-night
    television, where chain saws and welding torches are suggested as
    successful cutting tools.

    A modern twist on the traditional holiday confection, this recipe
    uses a mixture of dried fruits instead of the standard candied and
    glacéed fruits. Not only are dried fruits more readily available at
    your local market, but they also have a deeper and more natural
    flavor (not as sweet). Ground almonds help keep the cake moist during
    the long baking time, so you don't have to keep soaking it afterwards.

    Place oven rack in middle position and heat oven to 300oF. Grease
    bottom and sides of a 6-inch round cake pan with butter, line with
    parchment (a 6-inch round on the bottom, plus a collar at least 4
    inches high to cover the sides), and set aside.

    In a medium-size bowl, combine currants, dates, apricots, and
    cherries. In a small saucepan, warm brandy gently over low heat. Add
    to fruit mixture and stir to coat. Let mix cool slightly, about 10 or
    15 minutes.

    In a clean medium-size bowl, whisk together flour, almonds, baking
    powder, baking soda, and salt, and set aside. In the large bowl of a
    standing or electric mixer, beat butter, brown sugar, and citrus
    zests on medium-high speed until light and fluffy, about 2 minutes.
    Add eggs one at a time, beating well after each addition and scraping
    down the sides of the bowl at least once. Reduce speed to low, and
    add flour mixture in three parts, mixing until just incorporated.

    Fold in fruit mixture by hand, and scrape batter into the prepared
    cake pan. Bake 1-1/2 to 2 hours, or until a skewer inserted into the
    center of the cake comes out clean.

    Cool on wire rack until room temperature, about 3 hours, and serve.

    FROM: http://www.yankeemagazine.com/recipes

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