MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Good Fruitcake
Categories: Cakes, Fruits, Nuts, Booze
Yield: 2 fruitcakes
Butter for pans
1 lb Pitted Medjool dates
1/4 lb Prunes from Agen or use more
- dates
1 lb Candied pineapple
1 lb Candied cherries
1 c Chopped candied orange peel
+=OR=+
1/4 c Fresh grated orange zest
2 c Sifted A-P flour
2 ts Double acting baking powder
1/2 ts Kosher salt
4 lg Eggs
1 c Granulated sugar
2 ts Almond extract
2 c Shelled, salted pistachios
1 c Shelled almonds
2 1/2 c Shelled pecans
2 c Shelled walnuts
White corn syrup
1/3 c Armagnac, bourbon or whiskey
Butter two 9" springform pans. Line with parchment
paper, and butter again. Set oven @ 275°F/135°C.
Coarsely chop dates, prunes and pineapple. Combine fruit
in a bowl with cherries and orange peel. Sift together
the flour, baking powder and salt. Sift this over fruit.
With your hands, toss to coat.
In medium bowl, beat eggs until frothy. Beat in sugar,
then almond extract. Pour over fruit. With wooden spoon,
mix well. Fold in pistachios, almonds, pecans and
walnuts, and mix until coated with batter.
Divide mixture between pans. Using your hands, pack
batter firmly and fill in open spaces. Bake for about
1-1/2 hours, until tops of cakes look dry but not brown.
When cakes are done, transfer to cooling racks. Let
stand for 5 minutes, then release springform and peel
off parchment paper on sides.
While cakes are still hot, brush lightly with corn
syrup. Let cool 30 minutes, then spoon Armagnac on top.
When completely cool, remove cakes from pan base and
peel off parchment paper on bottom. If not eating right
away, wrap fruitcakes in plastic wrap. They will keep
for two months in refrigerator. If storing, sprinkle
with more Armagnac an hour before serving.
By: Amanda Hesser
Yield: 2 fruitcakes
RECIPE FROM:
https://cooking.nytimes.com
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