|Recipe Name:||Apricot-nut Fruitcake Pt 2/2||Submitted by:||Administrator|
|Number of Servings:||1|
See part 1
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