Apricot-nut Fruitcake Pt 2/2

INGREDIENTS

INSTRUCTIONS

full. Bake in the preheated oven 1 1/2 to 1 3/4 hours for a 9- or 10-
inch tube cake, about 1 hour and 15 minutes for baby loaves, until  the
cake top(s) aree golden brown (cracking is normal as the steam
escapes) and a cake tester inserted in the center shows no visible  raw
batter. Cool each cake on a wire rack for 20 minutes. Run a knife
blade around the cake sides to loosen, then top with a cardboard cake
disk or plate and invert; remove the pan and peel off the paper.
Invert again and cool the cake completely, right side up. Once cold,
the cakes may be served or stored.  If you wish, wrap the cold cakes in
plastic wrap, then in foil, and  refrigerate them for a week or two for
the flavors to mellow, then  serve or freeze. Do not wrap this cake
with alcohol-soaked cloths for  storage. Of course, it is also fine to
eat the cake right after  baking. Before serving, brush the cake top
with Apricot Glaze or  Icing Glaze and set a few halved nuts and cut
pieces of apricot into  the soft glaze. Allow about 30 minutes for the
glaze to set.  Apricot Glaze: Stir preserves over medium heat in a
small saucepan  until melted. Stir and cook about 2 minutes longer,
bringing  preserves to a boil. Cook until thick enough to coat a spoon.
Strain  preserves through a sieve. Cool slightly and use pastry brush
to coat  the cake with lukewarm glaze. Chill cake to set the glaze.
Firm Apricot Glaze: This recipe is preferred when a glazed cake top
must be held several hours before serving. The addition of gelatin
keeps the glaze from melting.  Stir preserves over medium heat in a
small saucepan until melted.  Strain preserves through sieve. Remove
solids, then return strained  preserves to saucepan. Add gelatin and
liqueur. Stir over medium heat  until gelatin completely dissolves.
Bring to a boil for barely 30  seconds, then cool slightly. Apply
lukewarm glaze to cake. Chill cake  to set glaze.  Basic Icing Glaze:
Enough for one 9-inch tube cake. Double recipe for  10-inch tube cake.
Combine all ingredients in a small bowl, beat well, and check flavor
and consistency. Add more cream to thin, more sifted sugar to thicken
the glaze. It should drip from a spatula in a sheet when at correct
consistency.  Recipe is from A Piece of Cake by Susan G. Purdy.  Posted
to EAT-L Digest 13 Sep 96  From:    Felicia Pickering
<MNHAN063@SIVM.SI.EDU>  Date:    Sat, 14 Sep 1996 12:23:52 EDT

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