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California Fig Fruitcake recipe

This is an exceptionally elegant fruitcake,worthy to give only to those who can appreciate it’s ‘fruitcakeperfection’.

Recipe: California Fig Fruitcake

2 cups chopped California dried figs
1/2 cup raisins
1/2 cup chopped dates
1/2 cup chopped dried pears
1/2 cup dried pineapple wedges
1/4 cup sherry
1/2 cup dried apricots
1/2 cup apricot nectar
1 cup butter, softened
1 cup granulated sugar
5 large eggs
1 3/4 cups all-purpose flour – divided use
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 tablespoon lemon extract
3/4 pound (3 cups) coarsely chopped pecans, lightly toasted

  • Combine California dried figs, raisins,dates, pears and pineapple in a large bowl. Add sherry. Coverand marinate overnight.
  • Cook apricots in apricot nectar in smallsaucepan, about 10 minutes. Cool.
  • In a large mixing bowl, cream butter andsugar until light. Beat in eggs, one at a time, beating wellafter each addition. Stir together 1 1/2 cups flour, baking powderand cinnamon. Blend into creamed mixture. Mix in vanilla andlemon extracts.
  • Combine apricots with marinated fruitand add pecans. Dredge fruit and nuts with remaining 1/4 cupflour
  • Add batter to fruit-nut mixture, blendingwell.
  • Turn into 5 greased and brown paper-linedbaby loaf pans (5 5/8 x 3 1/4 x 1 7/8-inch). Place in cold ovenon middle rack. Turn oven temperature to 250°F (120°C)and place a pan of hot water on bottom rack.
  • Bake 2 hours until golden and tester comesout clean. Cool cakes on wire rack. Loosen, then turn out, removebrown paper.
  • Wrap each in cheesecloth moistened withsherry, then foil. Refrigerate 2 to 4 weeks, moistening as needed.
  • For gift-giving, over wrap with red cellophaneor foil, top with a bow.

    Makes 5 baby loaf fruitcakes.

    Recipe provided courtesy of the CaliforniaFig Advisory Board.

    Fruit cake Special – STTSS S1 Yi ' 12

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