DRIED PEACH RECIPES

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DRIED FRUIT FRUITCAKE RECIPE - FOOD.COM - RECIPES, FOOD ...



Dried Fruit Fruitcake Recipe - Food.com - Recipes, Food ... image

This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 24 serving(s)

Number Of Ingredients 17

2 cups granulated sugar
2 cups water
1 cup brandy (or use an equal amount of apple juice or cider)
2 cups dates, pitted & quartered
2 cups golden raisins
2 cups dried cherries
1 1/2 cups dried apricots, quartered
1 cup dried cranberries
1/2 cup unsalted butter
2 cups all-purpose flour
2 cups slivered almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, room temperature, lightly beaten
1 tablespoon almond extract

Steps:

  • In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
  • Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
  • In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
  • Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
  • Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.

Nutrition Facts : Calories 323.6, FatContent 9.1, SaturatedFatContent 3, CholesterolContent 27.8, SodiumContent 84.5, CarbohydrateContent 52.9, FiberContent 3.9, SugarContent 38.3, ProteinContent 4.6

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