$$$,$$$,$$$ FRUITCAKE (unusual and worth it)
|Categories:||Cakes, Fruit Desserts|
|Keywords:||quality, Gourmet, Millionaire's|
|Serves:||a lot 12-16|
|1/2 pkg||12 oz.pkg. pitted prunes, cut in half|
|1 c||10 oz. pkg. dried figs, chopped|
|1 c||6 oz. pkg. dried apricots|
|1/2 pkg||10 oz. pkg. pitted dates|
|1/2 c||green candied cherries|
|1/2 c||4 oz. dried lemon peel|
|1/2 c||candied pineapple wedges|
|1/2 c||4 oz., dried candied lemon peel|
|TO MAKE THE BATTER MIX:|
|2 c||all purpose flour|
|2 tsp||baking powder|
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DirectionsPreheat oven to 325 degrees. Baking time 1 hr.+ 30 mins. Grease a 10-inch tube pan, and line bottom of pan with foil, grease foil.Note:I reserved the prunes, figs, apricots and some of the pecans, to decorate the baked fruitcake and in Step #7.
In a separate bowl combine dates, cherries, pineapple, dried lemon, candied lemon and some of the chopped pecans. These can be stirred into the batter after mixing it as directed in Step #4In another large bowl, with mixer at low speed, beat sugar and shortening until just blended. Increase speed to high, beat until light and fluffy.Add flour,b.powder,salt,vanilla and eggs to the sugar/shortening mixture. Beat at low speed until mixture is just blended. Stir in dried fruit.
Note: Add the mixture of dates,cherries, pineapple,dried lemon,candied lemon and pecans at this point.Spoon into pan and bake, until toothpick inserted in mid-cake comes out clean, about one and a half hours.Cool cake completely in pan on a wire rack. Remove from pan and carefully peel of the foil. At this point I added glaze and decorated the cake. Wrap fruitcake in plastic wrap or foil tightly, and refrigerate overnight so cake will be firm and easy to slice.Optional-Glaze: In a small pan heat apricot preserves until just melted, stirring occasionally. Brush cake with half of preserves. Garnish with dried fruit, cherries and pecans.This cake may be made a month in advance or a day ahead.