Besides this being "Fruitcake Month" there is a Fruitcake Day. ENJOY,
if that's possible. Bv)=

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

Title: Non-Traditional Fruitcake (Boat Anchor)
Categories: Cakes, Fruits, Nuts, Citrus, Booze
Yield: 1 Cake

Unsalted butter; softened
- to grease pan
3/4 c Currants
1/2 c Pitted dates; chopped
1/2 c Dried apricots; chopped
1/4 c Dried sour cherries; chopped
1/3 c Brandy
1 c + 2 tb all-purpose flour
2/3 c Ground almonds
1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Kosher or sea salt
8 tb Unsalted butter; softened
2/3 c Brown sugar
1 ts Grated orange zest
1 ts Grated lemon zest
2 lg Eggs; room temp

It seems that the word fruitcake can no longer be spoken
in polite society. You wouldn't dare serve it. Referred
to as a "doorstop" or a "boat anchor," fruitcake has
become the object of jokes on late-night television,
where chain saws and welding torches are suggested as
successful cutting tools.

A modern twist on the traditional holiday confection,
this recipe uses a mixture of dried fruits instead of
the standard candied and glaceed fruits. Not only are
dried fruits more readily available at your local market,
but they also have a deeper and more natural flavor (not
as sweet). Ground almonds help keep the cake moist
during the long baking time, so you don't have to keep
soaking it afterwards.

Place oven rack in middle position and set oven @ 300oF.
Grease bottom and sides of a 6" round cake pan w/butter,
line with parchment (a 6" round on the bottom, plus a
collar at least 4" high to cover the sides), and set
aside.

In a medium-size bowl, combine currants, dates, apricots,
and cherries. In a small saucepan, warm brandy gently
over low heat. Add to fruit mixture and stir to coat.
Let mix cool slightly, about 10 or 15 minutes.

In a clean medium-size bowl, whisk together flour,
almonds, baking powder, baking soda, and salt, and set
aside. In the large bowl of a standing or electric mixer,
beat butter, brown sugar, and citrus zests on medium-high
speed until light and fluffy, about 2 minutes.

Add eggs one at a time, beating well after each addition
and scraping down the sides of the bowl at least once.
Reduce speed to low, and add flour mixture in 3 parts,
mixing until just incorporated.

Fold in fruit mixture by hand, and scrape batter into
the prepared cake pan. Bake 1 1/2 to 2 hours, or until
a skewer inserted into the center of the cake comes out
clean.

Cool on wire rack until room temperature, about 3 hours,
and serve.

FROM: http://www.yankeemagazine.com/recipes

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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

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