Prep 30 mins
Cook 2 hrs
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! :))
- 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
- 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.
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.
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 !