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Associate.com - Share Your Recipe!

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

Ingredients:
2 Cup(s) Broken walnuts, 8 ounces
230 g
1 Cup(s) Hazelnuts or filberts, 5
ounces 140 g toasted
skinned halved or
coarsely
chopped
1 Cup(s) Brazil nuts, 6 ounces 170
g coarsely chopped or
halved pecans
1 Cup(s) Seedless raisins, 6 ounces
170 g
1 1/2 Cup(s) Firmly packed golden raisins
7 ounces 210 g
2 Cup(s) Firmly packed dried apricot
halves 12 ounces 340
g
cut into quarters
3/4 Cup(s) Dark rum or Calvados, plus
1/2 cup unsweetened apple
cider or use all spirits
1 1/2 Cup(s) Unsifted whole-wheat pastry
flour 6 3/4 ounces 185
g available in health
food stores
2 Cup(s) Unsifted all-purpose flour
10 ounces 280 g
1 1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Each of ground cinnamon and
Nutmeg
1 1/2 Cup(s) Lightly slated butter, 3
sticks 340 g at room
temperature or use 1/2
cup
margarine plus 1 cup
Butter
1 1/2 Cup(s) Firmly packed light brown
sugar 10 1/2 ounces 300
5 Eggs
2 Teaspoon(s) Vanilla extract
1 Cup(s) Unpeeled grated apple
cooking type such as
Granny
Smith 6 ounces 170 g
1 Cup(s) Applesauce
Halved walnuts, almonds or
Pecans
Cut-up dried apricots
1 Cup(s) Apricot preserves, best
quality
1 1/2 Teaspoon(s) Unflavored gelatin
2 Tablespoon(s) Kirsch, or other
fruit-flavored liqueur or
Fruit juice
1 1/3 Cup(s) Sifted confectioners' sugar, Sifted confectioners' sugar
4 3/4 ounces 135 g
1 Tablespoon(s) Cream, or more as needed to
thin the glaze up to 2
1 Tablespoon(s) Unsalted butter, melted
1/2 Teaspoon(s) Lemon or orange extract, or
1 teaspoon vanilla
EXTRACT
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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