Subj : Nat'l Fruitcake Month - 1
To   : All
From : Dave Drum
Date : Wed Dec 01 2021 10:51:00

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
  
  Uncle Dirty Dave's Archives
 
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.... Mayonnaise is Food Lube.
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