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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Non-Traditional Fruitcake (Boat Anchor)
 Categories: Cakes, Fruits, Nuts, Citrus, Booze
      Yield: 1 Cake
 
           Unsalted butter; softened
           - to grease pan
    3/4 c  Currants
    1/2 c  Pitted dates; chopped
    1/2 c  Dried apricots; chopped
    1/4 c  Dried sour cherries; chopped
    1/3 c  Brandy
      1 c  + 2 tb all-purpose flour
    2/3 c  Ground almonds
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Kosher or sea salt
      8 tb Unsalted butter; softened
    2/3 c  Brown sugar
      1 ts Grated orange zest
      1 ts Grated lemon zest
      2 lg Eggs; room temp
 
  It seems that the word fruitcake can no longer be spoken
  in polite society. You wouldn't dare serve it. Referred
  to as a "doorstop" or a "boat anchor," fruitcake has
  become the object of jokes on late-night television,
  where chain saws and welding torches are suggested as
  successful cutting tools.
  
  A modern twist on the traditional holiday confection,
  this recipe uses a mixture of dried fruits instead of
  the standard candied and glaceed fruits. Not only are
  dried fruits more readily available at your local market,
  but they also have a deeper and more natural flavor (not
  as sweet). Ground almonds help keep the cake moist
  during the long baking time, so you don't have to keep
  soaking it afterwards.
  
  Place oven rack in middle position and set oven @ 300oF.
  Grease bottom and sides of a 6" round cake pan w/butter,
  line with parchment (a 6" round on the bottom, plus a
  collar at least 4" high to cover the sides), and set
  aside.
  
  In a medium-size bowl, combine currants, dates, apricots,
  and cherries. In a small saucepan, warm brandy gently
  over low heat. Add to fruit mixture and stir to coat.
  Let mix cool slightly, about 10 or 15 minutes.
  
  In a clean medium-size bowl, whisk together flour,
  almonds, baking powder, baking soda, and salt, and set
  aside. In the large bowl of a standing or electric mixer,
  beat butter, brown sugar, and citrus zests on medium-high
  speed until light and fluffy, about 2 minutes.
  
  Add eggs one at a time, beating well after each addition
  and scraping down the sides of the bowl at least once.
  Reduce speed to low, and add flour mixture in 3 parts,
  mixing until just incorporated.
  
  Fold in fruit mixture by hand, and scrape batter into
  the prepared cake pan. Bake 1 1/2 to 2 hours, or until
  a skewer inserted into the center of the cake comes out
  clean.
  
  Cool on wire rack until room temperature, about 3 hours,
  and serve.
  
  FROM: http://www.yankeemagazine.com/recipes
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If the human body is 60% water then I'm not fat, I'm just flooded.
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