California Fig Fruitcake

Buster's friend's Note:

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! :))

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 30

• 2 cups california dried figs , chopped
• ½ cup golden raisin
• ½ cup dates , chopped
• ½ cup dried pears , chopped
• ½ cup dried pineapple , chopped
• ½ cup dried apricot , chopped
• ¼ cup sherry wine
• ½ cup apricot nectar
• 1 cup butter , softened
• 1 cup granulated sugar
• 5 large eggs
• 1 ¾ cups all-purpose flour , divided
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1 tablespoon lemon extract
• 3 cups pecans , chopped & lightly toasted

Directions:

1. Combine figs, raisins, dates, pears & pineapple in a large bowl with the sherry. Marinate overnight at room temp covered with plastic wrap.
2. 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).
3. 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.
4. Sift together 1 1/2 cups flour, baking powder & cinnamon.
5. 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.
6. Using remaining 1/4 cups of flour to dredge fruits & nuts in a separate bowl.
7. Add fruit & nuts to batter & blend well.
8. 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.
9. Bake 2 hours until golden & tester comes out clean. Cool cakes on wire rack. Remove brown paper while still warm.
10. Wrap each fruitcake in cheesecloth moistened with sherry/nectar & then in heavy weight aluminum foil.
11. Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be getting dry.
12. For gift-giving, overwrap with red cellophane & top with a bow.

Reviews

[Elodie]

The taste of the figs, the crunchy of the seeds, the flavor that stays in your mouth after eating a piece ! I can't wait to make another one just for me, i remember that when i took it out from the oven, it smelled so wonderful ! i was unable to find dried pears, so i used candied pears, and walnuts instead of pecans. And, i thought i had some apricot nectar, but i didn't it was peach and banana nectar. Thank you very much !