MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Good Fruitcake Categories: Cakes, Fruits, Nuts, Booze Yield: 2 Fruitcakes Butter; for pans 1 lb Medjool dates; pitted 1/4 lb Prunes from Agen or - use more dates 1 lb Candied pineapple 1 lb Candied cherries 1 c Candied orange peel; - chopped -OR- 1/4 c Orange zest; fresh grated 2 c A-P flour; sifted 2 ts Double acting baking powder 1/2 ts Kosher salt 4 lg Eggs 1 c Granulated sugar 2 ts Almond extract 2 c Salted pistachios 1 c Almonds 2 1/2 c Pecans 2 c 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 @ 275°F/135°C. 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 1-1/2 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. Recipe by Amanda Hesser Recipe FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM