Subj : Nat Fruitcake Month - 5
To   : All
From : Dave Drum
Date : Mon Dec 05 2022 11:27:00

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

      Title: Good Fruitcake
 Categories: Cakes, Fruits, Nuts, Booze
      Yield: 2 fruitcakes

           Butter for pans
      1 lb Pitted Medjool dates
    1/4 lb Prunes from Agen or use more
           - dates
      1 lb Candied pineapple
      1 lb Candied cherries
      1 c  Chopped candied orange peel
           +=OR=+ 
    1/4 c  Fresh grated orange zest
      2 c  Sifted A-P flour
      2 ts Double acting baking powder
    1/2 ts Kosher salt
      4 lg Eggs
      1 c  Granulated sugar
      2 ts Almond extract
      2 c  Shelled, salted pistachios
      1 c  Shelled almonds
  2 1/2 c  Shelled pecans
      2 c  Shelled walnuts
           White corn syrup
    1/3 c  Armagnac, bourbon or whiskey

  Butter two 9" springform pans. Line with parchment
  paper, and butter again. Set oven @ 275ºF/135ºC.

  Coarsely chop dates, prunes and pineapple. Combine fruit
  in a bowl with cherries and orange peel. Sift together
  the flour, baking powder and salt. Sift this over fruit.
  With your hands, toss to coat.

  In medium bowl, beat eggs until frothy. Beat in sugar,
  then almond extract. Pour over fruit. With wooden spoon,
  mix well. Fold in pistachios, almonds, pecans and
  walnuts, and mix until coated with batter.

  Divide mixture between pans. Using your hands, pack
  batter firmly and fill in open spaces. Bake for about 1½
  hours, until tops of cakes look dry but not brown. When
  cakes are done, transfer to cooling racks. Let stand for
  5 minutes, then release springform and peel off
  parchment paper on sides.

  While cakes are still hot, brush lightly with corn
  syrup. Let cool 30 minutes, then spoon Armagnac on top.
  When completely cool, remove cakes from pan base and
  peel off parchment paper on bottom. If not eating right
  away, wrap fruitcakes in plastic wrap. They will keep
  for two months in refrigerator. If storing, sprinkle
  with more Armagnac an hour before serving.

  By: Amanda Hesser

  Yield: 2 fruitcakes

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

  Uncle Dirty Dave's Archives

MMMMM

.... Salt is basically cocaine for the palate.
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