• 12/27 Fruitcake Day - 1

    From Dave Drum@1:18/200 to All on Tue Dec 26 19:43:26 2023
    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 glaceed 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 set oven @ 300ºF.
    Grease bottom and sides of a 6" round cake pan w/butter,
    line with parchment (a 6" round on the bottom, plus a
    collar at least 4" high to cover the sides), and set

    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 3 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

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

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

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