• 12/27 Fruitcake Day - 4

    From Dave Drum@1:18/200 to All on Tue Dec 26 19:43:49 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Good Fruitcake
    Categories: Cakes, Fruits, Nuts, Booze
    Yield: 2 Fruitcakes

    Butter for pans
    1 lb Pitted Medjool dates
    1/4 lb Prunes from Agen or use more
    - dates
    1 lb Candied pineapple
    1 lb Candied cherries
    1 c Chopped candied orange peel
    1/4 c Fresh grated orange zest
    2 c Sifted A-P flour
    2 ts Double acting baking powder
    1/2 ts Kosher salt
    4 lg Eggs
    1 c Granulated sugar
    2 ts Almond extract
    2 c Shelled, salted pistachios
    1 c Shelled almonds
    2 1/2 c Shelled pecans
    2 c Shelled walnuts
    White corn syrup
    1/3 c Armagnac, bourbon or whiskey

    Butter two 9" springform pans. Line with parchment
    paper, and butter again. Set oven @ 275ºF/135ºC.

    Coarsely chop dates, prunes and pineapple. Combine fruit
    in a bowl with cherries and orange peel. Sift together
    the flour, baking powder and salt. Sift this over fruit.
    With your hands, toss to coat.

    In medium bowl, beat eggs until frothy. Beat in sugar,
    then almond extract. Pour over fruit. With wooden spoon,
    mix well. Fold in pistachios, almonds, pecans and
    walnuts, and mix until coated with batter.

    Divide mixture between pans. Using your hands, pack
    batter firmly and fill in open spaces. Bake for about 1½
    hours, until tops of cakes look dry but not brown. When
    cakes are done, transfer to cooling racks. Let stand for
    5 minutes, then release springform and peel off
    parchment paper on sides.

    While cakes are still hot, brush lightly with corn
    syrup. Let cool 30 minutes, then spoon Armagnac on top.
    When completely cool, remove cakes from pan base and
    peel off parchment paper on bottom. If not eating right
    away, wrap fruitcakes in plastic wrap. They will keep
    for two months in refrigerator. If storing, sprinkle
    with more Armagnac an hour before serving.

    By: Amanda Hesser

    Yield: 2 fruitcakes

    RECIPE FROM: https://cooking.nytimes.com

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