Apricot-nut Fruitcake Pt 1/2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Fruits, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Broken walnuts, 8 ounces |
| 230 g | ||
| 1 | c | Hazelnuts or filberts, 5 |
| ounces 140 g toasted | ||
| skinned halved or | ||
| coarsely | ||
| chopped | ||
| 1 | c | Brazil nuts, 6 ounces 170 |
| g coarsely chopped or | ||
| halved pecans | ||
| 1 | c | Seedless raisins, 6 ounces |
| 170 g | ||
| 1 1/2 | c | Firmly packed golden raisins |
| 7 ounces 210 g | ||
| 2 | c | Firmly packed dried apricot |
| halves 12 ounces 340 | ||
| cut into quarters | ||
| 3/4 | c | Dark rum or Calvados, plus |
| 1/2 cup unsweetened apple | ||
| cider or use all spirits | ||
| 1 1/2 | c | Unsifted whole-wheat pastry |
| flour 6 3/4 ounces 185 | ||
| g available in health | ||
| food stores | ||
| 2 | c | Unsifted all-purpose flour |
| 10 ounces 280 g | ||
| 1 1/2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | t | Each of ground cinnamon and |
| nutmeg | ||
| 1 1/2 | c | Lightly slated butter, 3 |
| sticks 340 g at room | ||
| temperature or use 1/2 | ||
| cup | ||
| margarine plus 1 cup | ||
| butter | ||
| 1 1/2 | c | Firmly packed light brown |
| sugar 10 1/2 ounces 300 | ||
| 5 | Eggs | |
| 2 | t | Vanilla extract |
| 1 | c | Unpeeled grated apple |
| cooking type such as | ||
| Granny | ||
| Smith 6 ounces 170 g | ||
| 1 | c | Applesauce |
| Halved walnuts, almonds or | ||
| pecans | ||
| Cut-up dried apricots | ||
| 1 | c | Apricot preserves, best |
| quality | ||
| 1/2 | c | Apricot preserves, best |
| quality | ||
| 1 1/2 | t | Unflavored gelatin |
| 2 | T | Kirsch, or other |
| fruit-flavored liqueur or | ||
| fruit juice | ||
| 1 1/3 | c | Sifted confectioners' sugar |
| 4 3/4 ounces 135 g | ||
| 1 | T | Cream, or more as needed to |
| thin the glaze up to 2 | ||
| 1 | T | Unsalted butter, melted |
| 1/2 | t | Lemon or orange extract, or |
| 1 teaspoon vanilla | ||
| extract |
INSTRUCTIONS
g g A day or two before baking the cake, combine all the dried fruits and nuts in a large bowl and toss well with the rum or Calvados and cider. Cover with plastic wrap and set aside in a cool place for at least 24 hours. Toss the mixture occasionally. On the baking day, prepare pans. Use one tube pan 10 x 4 inches or one 9 1/4-inch tube pan (9 cup capacity) plus 2 baby loaf pans, each 6 x 3 1/2 x 2 inches, or the equivalent in capacity (cake consists of about 12 cups batter.) Lightly grease pan(s), cut paper liners to cover both bottom and sides, press paper in place, then grease paper. Position rack in center of oven for 1 large cake, or divide oven in thirds for several cakes. Preheat oven to 325 F (165 C). Sift both flours, the baking powder, baking soda, salt, and spices together onto wax paper. Set aside. To make the cake batter, use a spoon and a mixing bowl or the electric mixer to cream together the butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add the flour mixture in 3 or 4 additions, beating very slowly to blend after each addition. The batter will be quite stiff. Stir in the grated apple and applesauce. Stir the macerated fruit-nut-rum mixture, then add it to the batter along with all the liquid. Stir the batter with a sturdy wooden spoon until well blended; really the best way to blend is with your bare hands. 4. Spoon the batter into the prepared pan(s), filling them about 2/3 continued in part 2
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Nutrition (calculated from recipe ingredients)
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Calories: 69566
Calories From Fat: 4014
Total Fat: 472.5g
Cholesterol: 1225.1mg
Sodium: 5296.3mg
Potassium: 42549.6mg
Carbohydrates: 3748.4g
Fiber: 105.8g
Sugar: 3131.9g
Protein: 209.8g