California Fig Fruitcake
From lacrenshaw 15 years ago
- 120 minutes to make
- Serves 40
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.
Ingredients
- 2 cups California dried figs, chopped shopping list
- 1/2 cup golden raisins shopping list
- 1/2 cup dates, chopped shopping list
- 1/2 cup dried pears, chopped shopping list
- 1/2 cup dried pineapple, chopped shopping list
- 1/2 cup dried apricot, chopped shopping list
- 1/4 cup sherry wine shopping list
- 1/2 cup apricot nectar shopping list
- 1 cup butter, softened shopping list
- 1 cup sugar shopping list
- 5 large eggs shopping list
- 1 3/4 cups all-purpose flour, divided shopping list
- 1/2 teaspoon baking powder shopping list
- 1 teaspoon cinnamon shopping list
- 2 teaspoons vanilla shopping list
- 1 tablespoon lemon extract OR 2 tablespoons lemon zest shopping list
- 3 cups pecans, chopped and lightly toasted shopping list
How to make it
- 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!
People Who Like This Dish 4
- dragonwings647 Duchesne, UT
- lasaf St. Paul, MN
- juels Clayton, NC
- lacrenshaw Horsham, PA
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