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Associate.com - Share Your Recipe!

Recipe Name: Apricot Pistachio Fruitcakes Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Cup(s) Sugar
2 Cup(s) Water
1 Cup(s) Plus 10 tablespoons bourbon
2 Cup(s) Chopped dried peaches
1 Cup(s) Golden raisins
1 Cup(s) Chopped dried pears
1 Cup(s) Chopped dried pineapple
1 1/2 Cup(s) Unsalted shelled pistachios
coarsely chopped
1 Cup(s) Sweetened shredded coconut
1 Cup(s) Finely ground almonds
1 1/2 Cup(s) Unbleached all purpose flour
1 1/4 Teaspoon(s) Ground nutmeg
1/8 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Salt
1/4 Teaspoon(s) Baking soda
6 Tablespoon(s) Buttermilk
1/4 Cup(s) Fresh orange juice
1/2 Cup(s) 1 stick unsalted butter
room temperature
1 Tablespoon(s) Grated lemon peel
4 Eggs, room temperature
1/4 Cup(s) Peach preserves
Directions:
1998

Because the more traditional dark fruitcakes aren't really to her
liking, senior editor Sarah Belk created this one, filled with her
favorite nuts and dried fruits. To make these gifts even more festive,
she suggest decorating the glazed cakes with additional dried fruits
and nuts. Combine 2 cups sugar and 2 cups water in heavy medium
saucepan. Stir over low heat until sugar dissolves, Increase heat and
bring to boil. Cool syrup completely. Add 1 cup bourbon, peaches,
raisins, pears and pineapple to syrup and toss. Let stand 2 hours at
room temperature. Preheat oven to 300°F. Butter two 9x5x3-inch loaf
pans. Line with parchment; butter parchment. Drain fruit thoroughly.
Mix pistachios, coconut, almonds and 3/4 cup flour in large bowl. Add
fruit mixture and toss. Mix remaining 3/4 cup flour, nutmeg, cinnamon,
salt and baking soda in medium bowl. Whisk 6 tablespoons bourbon,
buttermilk and orange juice in small bowl. Using electric mixer,
cream butter, remaining 1 cup sugar and lemon peel in large bowl until
fluffy. Add eggs 1 at a time, beating well after each addition. Stir
in dry ingredients alternately with buttermilk mixture, beginning and
ending with dry ingredients. Fold in fruit mixture. Divide batter
between prepared pans. Bake until toothpick inserted into centers
comes out clean, about 1 1/2 hours. Cool cakes in pans on racks 15
minutes. Turn out cakes onto racks; peel off paper. Turn cakes right
side up. Mix remaining 4 tablespoons bourbon with peach preserves in
small bowl. Brush mixture over top and sides of warm cakes. Cool
completely. Wrap tightly and store in cool dark place at least 2 days
and up to 1 month. Makes 2 fruitcakes Bon Appétit December 1992
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26,

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6208
Calories From Fat: 1829
Total Fat: 212.5g
Cholesterol: 991.7mg
Sodium: 1582mg
Potassium: 4317.8mg
Carbohydrates: 1042.7g
Fiber: 47.3g
Sugar: 815g
Protein: 90.5g


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