Apricot Pistachio Fruitcakes
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Apricot Pistachio Fruitcakes
  Pistachio    Apricots  
Last updated 6/12/2012 1:04:52 AM. Recipe ID 29570. Report a problem with this recipe.
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      Title: Apricot pistachio fruitcakes
 Categories: None
      Yield: 1 Servings
 
      3 c  Sugar
      2 c  Water
      1 c  Plus 10 tablespoons bourbon
      2 c  Chopped dried peaches
      1 c  Golden raisins
      1 c  Chopped dried pears
      1 c  Chopped dried pineapple
  1 1/2 c  Unsalted shelled pistachios;
           -coarsely chopped
      1 c  Sweetened shredded coconut
      1 c  Finely ground almonds
  1 1/2 c  Unbleached all purpose flour
  1 1/4 ts Ground nutmeg
    1/8 ts Ground cinnamon
    1/4 ts Salt
    1/4 ts Baking soda
      6 tb Buttermilk
    1/4 c  Fresh orange juice
    1/2 c  (1 stick) unsalted butter;
           -room temperature
      1 tb Grated lemon peel
      4 lg Eggs; room temperature
    1/4 c  Peach preserves
 
  Because the more traditional dark fruitcakes aren't really to her
  liking, senior editor Sarah Belk created this one, filled with her
  favorite nuts and dried fruits. To make these gifts even more
  festive, she suggest decorating the glazed cakes with additional
  dried fruits and nuts.
  
  Combine 2 cups sugar and 2 cups water in heavy medium saucepan. Stir
  over low heat until sugar dissolves, Increase heat and bring to boil.
  Cool syrup completely. Add 1 cup bourbon, peaches, raisins, pears and
  pineapple to syrup and toss. Let stand 2 hours at room temperature.
  
  Preheat oven to 300F. Butter two 9x5x3-inch loaf pans. Line with
  parchment; butter parchment. Drain fruit thoroughly. Mix pistachios,
  coconut, almonds and 3/4 cup flour in large bowl. Add fruit mixture
  and toss. Mix remaining 3/4 cup flour, nutmeg, cinnamon, salt and
  baking soda in medium bowl. Whisk 6 tablespoons bourbon, buttermilk
  and orange juice in small bowl.
  
  Using electric mixer, cream butter, remaining 1 cup sugar and lemon
  peel in large bowl until fluffy. Add eggs 1 at a time, beating well
  after each addition. Stir in dry ingredients alternately with
  buttermilk mixture, beginning and ending with dry ingredients. Fold
  in fruit mixture.
  
  Divide batter between prepared pans. Bake until toothpick inserted
  into centers comes out clean, about 1 1/2 hours. Cool cakes in pans
  on racks 15 minutes. Turn out cakes onto racks; peel off paper. Turn
  cakes right side up.
  
  Mix remaining 4 tablespoons bourbon with peach preserves in small
  bowl. Brush mixture over top and sides of warm cakes. Cool
  completely. Wrap tightly and store in cool dark place at least 2 days
  and up to 1 month.
  
  Makes 2 fruitcakes
  




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Recipe ID 29570 (Apr 03, 2005)

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