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.
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