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 soft butter
1 cup sugar
5 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons vanilla
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. Cover and marinate overnight. Cook apricots in apricot nectar in small saucepan, about 10 minutes. Cool. In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir together 1 ½ cups flour, baking powder and cinnamon. Blend into creamed mixture. Mix in vanilla and lemon extracts.
Combine apricots with marinated fruit and add pecans. Dredge fruit and nuts with remaining 1/4 cup flour Add batter to fruit-nut mixture, blending well. Turn into 5 greased and brown paper-lined baby loaf pans (5 5/8 x 3 1/4 x 1 7/8-inch). Place in cold oven on middle rack. Turn oven temperature to 250° F and place a pan of hot water on bottom rack. Bake 2 hours until golden and tester comes out clean. Cool cakes on wire rack. Loosen, then turn out, remove brown paper. Wrap each in cheesecloth moistened with sherry, then foil. Refrigerate 2 to 4 weeks, moistening as needed.
For gift-giving, overwrap with red cellophane or foil, top with a bow. Makes 5 baby loaf fruitcakes.
Nutritional information per serving, based on 25 servings: Calories 323; Fat 18 grams; Protein 4 grams; Carbohydrates 38 grams; Dietary Fiber 3 grams; Calories from fat 49%; Sodium 27 mg; Cholesterol 62 mg.
California Figs
|
