Subj : Nat Fruitcake Month - 4a
To   : All
From : Dave Drum
Date : Mon Dec 05 2022 11:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: One-Day Fruitcake - Part One
 Categories: Cakes, Fruits, Booze, Nuts, Citrus
      Yield: 13 Servings

MMMMM----------------------FRUIT MIXTURE-----------------------------
  1 1/4 c  (170 g) dried cherries
  1 1/3 c  (170 g) dried apricots; in
           - 1 cm pieces
  1 1/3 c  (170 g) prunes; in 1 cm
           - pieces
    3/4 c  (113 g) dried cranberries
    3/4 c  (113 g) dried currants
    1/2 c  (113 g) dark rum or brandy
    1/2 c  (113 g) fresh orange juice

MMMMM--------------------------BATTER--------------------------------
      8 oz (226 g) unsalted butter;
           - room temp, more for pan
      2 c  (270 g) A-P flour; more for
           - the pan
  1 1/2 c  (170 g) walnuts or pecans
  1 1/2 ts Kosher salt
  1 1/2 ts Ground ginger
    3/4 ts Baking powder
    1/2 ts Ground allspice
    1/4 ts Baking soda
        pn Ground cloves
    3/4 c  (165 g) packed dark brown
           - sugar
      2 ts Fine grated lemon zest
      1 ts Fine grated orange zest
      7 oz (200 g) almond paste
      4 lg Eggs; room temp
      2 ts Vanilla extract

MMMMM-------------------------ASSEMBLY-------------------------------
    1/3 c  (76 g) dark rum or brandy
    1/3 c  (107 g) apricot preserves
  1 1/2 c  (165 g) confectioners' sugar
      2 tb Milk
      1 ts Lemon juice
        pn kosher salt

  MAKE THE FRUIT MIXTURE: The day before you bake the
  cake, combine the dried cherries, apricots, prunes,
  cranberries, currants, rum and orange juice in a medium
  bowl and fold thoroughly to combine. Cover the bowl
  tightly and let sit at room temperature until the fruit
  is soft and has absorbed all (or nearly all) of the
  liquid, stirring once or twice, 12 to 24 hours.

  Arrange an oven rack in the center position and set the
  oven @ 325ºF/165ºC. Generously brush the inside of a
  12 cup Bundt pan with butter. Dust the inside of the pan
  with several pinches of flour, then tap the pan on the
  counter at different angles to coat every buttered
  surface. Tap out the excess, then set the pan aside.

  Scatter the walnuts (or pecans) across a sheet tray and
  transfer to the oven. Toast until the walnuts are golden
  brown and fragrant, shaking the pan halfway through, 8
  to 10 minutes. Let cool completely on the baking sheet,
  then chop the walnuts. Set aside.

  In a medium bowl, whisk together the flour, salt,
  ginger, baking powder, allspice, baking soda and cloves.
  Set aside.

  DIRECTIONS CONTINUE IN PART TWO

  By: Claire Saffitz

  Yield: 12 to 14 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

.... I'm a psychic amnesiac.  I already know what I'll forget.
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