• Nat Fruitcake Month - 4a

    From Dave Drum@1:3634/12 to All on Mon Dec 5 11:21:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    MMMMM----------------------FRUIT MIXTURE-----------------------------
    1 1/4 c (170 g) dried cherries
    1 1/3 c (170 g) dried apricots; in
    - 1 cm pieces
    1 1/3 c (170 g) prunes; in 1 cm
    - pieces
    3/4 c (113 g) dried cranberries
    3/4 c (113 g) dried currants
    1/2 c (113 g) dark rum or brandy
    1/2 c (113 g) fresh orange juice

    MMMMM--------------------------BATTER--------------------------------
    8 oz (226 g) unsalted butter;
    - room temp, more for pan
    2 c (270 g) A-P flour; more for
    - the pan
    1 1/2 c (170 g) walnuts or pecans
    1 1/2 ts Kosher salt
    1 1/2 ts Ground ginger
    3/4 ts Baking powder
    1/2 ts Ground allspice
    1/4 ts Baking soda
    pn Ground cloves
    3/4 c (165 g) packed dark brown
    - sugar
    2 ts Fine grated lemon zest
    1 ts Fine grated orange zest
    7 oz (200 g) almond paste
    4 lg Eggs; room temp
    2 ts Vanilla extract

    MMMMM-------------------------ASSEMBLY-------------------------------
    1/3 c (76 g) dark rum or brandy
    1/3 c (107 g) apricot preserves
    1 1/2 c (165 g) confectioners' sugar
    2 tb Milk
    1 ts Lemon juice
    pn kosher salt

    MAKE THE FRUIT MIXTURE: The day before you bake the
    cake, combine the dried cherries, apricots, prunes,
    cranberries, currants, rum and orange juice in a medium
    bowl and fold thoroughly to combine. Cover the bowl
    tightly and let sit at room temperature until the fruit
    is soft and has absorbed all (or nearly all) of the
    liquid, stirring once or twice, 12 to 24 hours.

    Arrange an oven rack in the center position and set the
    oven @ 325ºF/165ºC. Generously brush the inside of a
    12 cup Bundt pan with butter. Dust the inside of the pan
    with several pinches of flour, then tap the pan on the
    counter at different angles to coat every buttered
    surface. Tap out the excess, then set the pan aside.

    Scatter the walnuts (or pecans) across a sheet tray and
    transfer to the oven. Toast until the walnuts are golden
    brown and fragrant, shaking the pan halfway through, 8
    to 10 minutes. Let cool completely on the baking sheet,
    then chop the walnuts. Set aside.

    In a medium bowl, whisk together the flour, salt,
    ginger, baking powder, allspice, baking soda and cloves.
    Set aside.

    DIRECTIONS CONTINUE IN PART TWO

    By: Claire Saffitz

    Yield: 12 to 14 servings

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

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