Recipe

California Fig Fruitcake Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 11 months ago From recipzaar via Buster's friend, this is billed as "The fruitcake that fruitcake haters LOVE! I can't imagine why this one didn't make my cut! Makes 12-cup bundt cake OR 5 loaves. Prep:30m Cook:120m Servings:40	Lacrenshaw
	fruits nuts

Does this look good? Yeah! / Nope

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Ingredients

2 cups California dried figs, chopped

1/2 cup golden raisins

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 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 OR 2 tablespoons lemon zest

3 cups pecans, chopped and lightly toasted

Directions

Combine figs, raisins, dates, pears and pineapple in a bowl with the sherry.

Cover with plastic and marinate overnight at room temperature.

The next day, simmer apricots in nectar 10 minutes. Cool.

Drains marinated fruits (SAVE THE SHERRY!) and add apricots after draining RESERVING NECTAR.

Grease and line five 5 5/8x3 1/4x 1 7/8" loaf pans with brown paper.

Grease again.

If using bundt pan, cooking time is increased by 30 minutes.

Sift together 1 1/2 cups flour, baking powder and cinnamon.

In large cream butter and sugar until light and fluffy.

Beat in eggs one at a time, beating well after each addition.

Add lemon extract OR zest and vanilla and mix well.

Add flour mixture to wet ingredients.

Mix lightly to make batter.

Use remaining 1/4 cup of flour to coat fruits/nuts in separate bowl.

Add fruits and nuts to batter.

Blend well.

Pour into prepared pans and place in COLD oven on middle rack.

Place a pan of water in bottom of oven and turn heat to 250 degrees F.

Bake 2 hours (loaf pans) OR 2 1/2 hours (bundt pan) OR until cake tests done with toothpick inserted coming out dry.

Remove from oven.

Cool on racks for 30 minutes, removing paper while still warm.

Wrap each cake in cheesecloth moistened with reserved sherry/nectar mixture.

Overwrap cheesecloth with heavy weight aluminum foil.

Refrigerate 2 to 4 weeks, moistening with sherry when cheesecloth seems to be drying out.

For gift giving, overwrap with red cellophane and top with a bow!

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Comments

juels 11 months ago said:
Thank you, Lorraine, for this divine recipе! Bookmarked and will try it out!

krumkake 11 months ago said:
I wish I could say I liked fruitcake, but it is still one of those things I can't quite warm up to...but your recipe sounds so tasty, I may have to give in and give it a try!! It does sound very tempting!

rosemaryblue 11 months ago said:
Love everything about this recipe!!

lasaf 11 months ago said:
Ditto.-Lori

goblue434 11 months ago said:
This Sounds Very Tasty. One Of Those 'Gotta Try' Recipes. Thnx For Sharing Lorraine.

Steff

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