Recipe by Buster's friend
This is IT! The fruitcake that doesn't have the weirdly dyed citron chunks, the fruitcake that fruitcake haters LOVE! Made it, lost the recipe & just refound it! Making it this weekend for Christmas cutting! ***I substitute 2 Tablespoons lemon zest for the extract***** **Time does NOT include overnight fruit marinade** From the California Fig Advisory Board ****addendum - my dried fruit drank over a cup (hiccup!) of sherry on soaking & even then I had MINIMAL to add to apricot puree - so I added enough to douse the cakelets well (hiccup! :))
Top Review by matatopos
This marvelous fruitcake is for those who don't like big, chemical, red cherries and other nonsense in their cakes. The taste is fruity, rich, and honest. I made the larger version in the tube pan and it was entirely successful. I baked it right after Thanksgiving and regularly annointed it with a mixture of sherry and apricot necter, which certainly contributed to its goodness.
- 2 cups california dried figs, chopped
- 1⁄2 cup golden raisin
- 1⁄2 cup dates, chopped
- 1⁄2 cup dried pears, chopped
- 1⁄2 cup dried pineapple, chopped
- 1⁄2 cup dried apricot, chopped
- 1⁄4 cup sherry wine
- 1⁄2 cup apricot nectar
- 1 cup butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 3⁄4 cups all-purpose flour, divided
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 1 tablespoon lemon extract
- 3 cups pecans, chopped & lightly toasted
Directions See How It's Made
- Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
- The next day, simmer apricots in nectar 10 minutes & then cool. Drain marinated fruits (save sherry!) & add apricots after draining (add nectar to drained sherry).
- Grease & line bottom of 5 baby loaf pans (5 5/8 x 3 1/4 x 1 7/8 inch) with brown paper (grease again after laying paper in pans). I have used a 12 cup bundt pan with good results - increasing cooking time by 30 minutes & then checking with toothpick.
- Sift together 1 1/2 cups flour, baking powder & cinnamon.
- In a large mixing bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Add Lemon extract or zest & vanilla & mix. Add flour, baking powder & cinnamon to wet ingredients & mix lightly to make batter.
- Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
- Add fruit & nuts to batter & blend well.
- Pour into prepared pans & place in COLD oven on middle rack. Put a pan of cold water in bottom of oven & turn oven on to 250 degrees F.
- Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
- Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
- Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
- For gift-giving, overwrap with red cellophane & top with a bow.