11/13/12

fruitcake...



There are so many fruit cake recipes out there, but this one will give you a dense but moist texture. Basically, it's a classic pound cake with added spices, dried fruits and nuts.

Ingredients:
makes 2 (1 lb. loaf pan)

- 1 lb. of an assortment of raisins, currants, cranberries and cherries
- 1 lb. of an assortment of dried apricots, figs, prunes, dates
- 1/2 lb. of candied oranges and lemons
- 1 cup brandy, plus extra for brushing the cake
- 1 orange, juice and zest
- 1 lemon zest
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- 1 cup unsalted butter
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 3 large eggs
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- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. ground clove
- 1/2 tsp. ground nutmeg
- 1 tsp. baking powder
- 1/2 tsp. salt
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- 3/4 cup almond flour
- 1 cup almonds, chopped

Preparation:

1. Chop all the fruits up into small pieces and place them into a bowl. Add brandy, juice and zests. Cover and let them soak overnight.
2. The next day, cream the butter with sugar until light and fluffy. Add the eggs, one at a time. Beating well after each addition.
3. Sift all dry ingredients together, add the dry into the wet ingredients. Beat until smooth.
4. Fold in ground almonds, fruits and nuts.
5. Spray the pans and line the bottom and the sides with parchment paper.
6. Scrape the batter into prepared pans. Bake at 300 degrees for an hour and a half, until a knife comes out clean. (I cover the top with foil after an hour of baking to prevent the top from burning).
7. Let cool in pan for 15 minute before remove them from pans.
8. Brush the cake with brandy (about 1/4 cup), let cool completely before wrapping it with aluminum foil.
9. Let the cake mature in the refrigerator for a couple weeks, longer is better. (if the cake seems to be getting dry, brush the cake with more brandy, technically once a week).
10. Let the cake come to room temperature before serving.



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