Dried Cherry-Almond Fruitcake
From peetabear 14 years ago
- 90 minutes to make
- Serves 20
this recipe sounded good.. I have been looking for a recipe for fruitcake that doesn't use candied fruits... this is not the one that I had in mind but it does look good... the recipe is from Bon Appétit | December 2002
Ingredients
- 1 1/2 pounds pitted dried bing cherries shopping list
- 1 1/2 pounds dried apricots, chopped shopping list
- 1 pound slivered almonds, toasted shopping list
- 1 cup golden raisins (about 5 ounces) shopping list
- 2 cups unbleached all purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 3/4 cup (packed) golden brown sugar shopping list
- 1/2 cup sugar shopping list
- 6 large eggs, room temperature shopping list
- 3 tablespoons amber rum shopping list
- 3 tablespoons pure maple syrup shopping list
- 1 tablespoon vanilla extract shopping list
- syrup shopping list
- 2/3 cup amber rum shopping list
- 1/3 cup pure maple syrup shopping list
How to make it
- For cake:
- Preheat oven to 325°F. Butter and flour 10-inch-diameter nonstick angel food cake pan. Line bottom with parchment paper. Toss first 4 ingredients with 1/2 cup flour in large bowl to coat.
- Whisk remaining 1 1/2 cups flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in another large bowl until fluffy. Beat in eggs 1 at a time, blending well after each addition. Beat in rum, maple syrup, and vanilla. Add flour mixture and beat until just combined. Stir in dried fruit mixture. Spoon batter into prepared pan, flattening to eliminate air pockets. Bake until tester inserted near center of cake comes out clean and cake is deep golden brown, about 1 hour 30 minutes. Cool in pan 15 minutes.
- For syrup:
- Whisk rum and maple syrup in bowl. Spoon half over warm cake in pan. Let stand until absorbed. Cut around cake to loosen; invert onto platter. Peel off paper. Spoon remaining syrup over cake. Let stand about 4 hours. (Can be made ahead. Cover and store at room temperature 1 day or chill up to 1 week.)
The Rating
Reviewed by 6 people-
Yah! This one looks and sounds much better! HIGH FIVE!!
snowcat17
in Milwaukee loved it
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A good recipe .
Hi 5.
ED
spinach1948
in Dorchester-Boston loved it
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Great post - this will be my Christmas Cake! Everyone in my family except for me and my brother in law hate fruitcake because of the nasty candied fruit. Well, this year, they're in for a surprise!
Thanks so much, Peeta!
valinkenmore
in Malott loved it
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