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

RECIPE CONTINUES

In a large bowl, combine the butter, brown sugar, lemon
zest and orange zest. Pinch off small pieces of the
almond paste and add to the bowl. Using a hand mixer,
beat the mixture on medium-low until combined, then
increase the speed to medium-high and continue to beat,
scraping down the sides once or twice, until the mixture
is light and fluffy, about 3 minutes.

With the mixer on low, add the eggs one at a time,
increasing the speed just to incorporate each egg before
decreasing to low and adding the next, until the mixture
is very smooth. Beat in the vanilla, then, on low speed,
add the flour mixture and mix just until it disappears.
Tip in the fruit mixture, along with any unabsorbed
liquid, along with the chopped nuts; use a flexible
spatula to fold the batter several times, scraping the
sides and bottom of the bowl, until the fruit is evenly
distributed.

Scrape the batter into the prepared Bundt pan,
distributing it evenly all the way around and taking
care not to form large air pockets. Smooth the surface,
then bake the cake until the surface is golden brown,
risen and cracked, and a cake tester inserted into a
crack comes out clean, 1 hour 10 minutes to 1 hour 20
minutes. Let the cake cool in the pan for 15 minutes.

Use a skewer or toothpick to poke holes all over the
surface of the cake. Use a pastry brush to generously
soak the cake with about half of the rum. Let the cake
absorb the rum for a few minutes, then turn it out onto
a wire rack. Poke more holes all over the cake and dab
the remaining rum across every surface.

Warm the apricot preserves in a small saucepan over
medium-low heat, stirring often with a heatproof
flexible spatula, just until the preserves are fluid.
Pass the preserves through a fine mesh sieve into a
small bowl, pressing on the solids with the spatula to
extract as much of the liquid as possible (discard the
solids, or scrape back into the jam jar). Use the pastry
brush to paint the strained jam over the cake, covering
every surface. Let the cake sit uncovered until it’s
completely cooled and the jam is set (it should be
slightly tacky but not wet to the touch).

In a medium bowl, combine the confectioners’ sugar,
milk, lemon juice and a pinch of salt, and whisk slowly
to combine, then whisk vigorously until you have a
thick, smooth icing. Slowly pour the icing onto the
tallest part of the cake all the way around, letting it
slowly cascade down the side. Let the cake sit until the
icing is completely set, about 1 hour.

The cake will keep, covered at room temperature, for 1 week.

By: Claire Saffitz

Yield: 12 to 14 servings

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

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