* Exported from MasterCook *
Bread, Not-So-Traditional American Fruitcake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Holidays
Nuts Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried apricots -- chopped (98 g)
1/2 cup dried cherries -- (72 g)
1/2 cup dried cranberries -- (72 g)
1/2 cup golden raisins -- (70 g)
1 vanilla bean -- split lengthwise, seeds
scraped and reserved
1 orange -- zested
1 cup bourbon -- (192 g)
1/2 cup pistachio nuts -- finely chopped (72 g)
1/2 cup sliced almonds -- (60 g)
1/2 cup pecans -- finely chopped (56 g)
1/2 cup walnuts -- finely chopped (48 g)
3/4 cup unsalted butter -- softened (173 g)
1 cup firmly packed dark brown sugar -- (240 g)
2 large eggs
1 teaspoon vanilla bean paste -- (5 g)
1 1/2 cups all-purpose flour -- (210 g)
1 teaspoon baking powder -- (4 g)
1/2 teaspoon kosher salt -- (3 g)
1 teaspoon ground cinnamon -- (2 g)
1 teaspoon ground ginger -- (2 g)
2 tablespoons turbinado sugar -- (28 g)
Fruitcake is sometimes an acquired taste. This particular version is
free of that neon-colored "fruitcake" blend that always shows up on
the grocery aisles around the holidays. Instead, we use natural
fruits, which are much more appealing.
Makes: 1 (9x5") loaf
In a medium heatproof bowl, combine apricots, cherries, cranberries,
raisins, vanilla bean and reserved seeds, and zest. In a small
saucepan, heat bourbon over medium heat (do not boil). Pour hot
bourbon over dried fruit. Cover and let stand for 1 hour.
Preheat oven to 350F. Line a 9x5" loaf pan with parchment paper, and
spray with baking spray with flour.
Drain fruit, reserving bourbon. Remove and discard vanilla bean. In a
large bowl, toss fruit with pistachios, almonds, pecans, and walnuts.
In the bowl of a stand mixer fitted with the paddle attachment, beat
butter and brown sugar at medium speed until fluffy, 3 to 4 minutes,
stopping to scrape sides of bowl. Add eggs, one at a time, beating
well after each addition. Beat in vanilla bean paste. In a medium
bowl, whisk together flour, baking powder, salt, cinnamon, and
ginger. Gradually add flour mixture to butter mixture, beating just
until combined. Add fruit-nut mixture, beating just until combined
(batter will be thick). Spoon batter into prepared pan, smoothing top
with a spatula. Sprinkle with turbinado sugar.
Bake until a wooden pick inserted in center comes out clean, 1 1/2 to
2 hours, covering with foil 30 minutes into baking to prevent excess
browning, if necessary. Pour reserved bourbon over hot loaf, and let
cool completely in pan. Wrap tightly in plastic wrap, and store at
room temperature for up to 2 weeks.
S(Internet address):
https://www.bakefromscratch.com/not-so-traditional-american-fruitcake-2/
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Per Serving (excluding unknown items): 362 Calories; 18g Fat (48.4%
calories from fat); 6g Protein; 38g Carbohydrate; 3g Dietary Fiber;
50mg Cholesterol; 107mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 1220