A New "Golden" Fruitcake Recipe from Gene

Forget all those terrible things you've heard about holiday fruitcake. The Burns Family has for years made a dark fruitcake that's a family favorite. The recipe, over 100 years old, came from my maternal grandmother, Margaret Dominick Forness.

This year I set out to find a light version of fruitcake with a bit more tropical character. I narrowed the search down to 15 contenders and took the best from each. The resulting recipe follows; if you object to the use of alcohol, you can easily substitute apricot nectar.

Incidentally, at the risk of appearing to brag, I report that this fruitcake drew very positive remarks and approval from some very sophisticated foodie friends. I hope you enjoy it!

In this fruitcake a first rate batter is combined with high quality dried fruit and nuts. Glacéed fruits are used, but kept to a minimum.

The cakes were made six weeks in advance and doused twice a week with four or five tablespoons of apricot brandy. During this process they were wrapped first in plastic wrap and then in aluminum foil. They were kept in an airtight container in a cool dark place.

These cakes freeze well if not used during the holiday. Place the wrapped cakes in freezer bags. I've kept fruitcake frozen for as long as four years with excellent results. In fact I have even cut such aged fruitcake into bite-sized pieces and dipped them in chocolate, garnering rave reviews.

Golden Fruitcake

Batter:

• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg, freshly grated preferred
• 1 tablespoon vanilla extract
• 5 large eggs
• 3 cups unbleached all purpose flour
• 1 cup sour cream
• 1 cup each toasted and chopped almonds and macadamia nuts
• apricot brandy for curing the cakes

Fruit:

1/2 cup each of the following:

• light colored dried figs, chopped
• dried peaches; chopped (I used 1/2 cup each of two different types of peaches. 1 cup of a single type would do as well)
• dried apricots, chopped
• dried Rainier cherries, chopped
• golden raisins
• Zante currants
• dried pineapple, chopped
• candied orange peel, chopped
• candied lemon peel, chopped

12 oz. candied red cherries

Method:

Combine the fruit, candied peel and cherries in a large bowl. Add 1/2 to 1 cup of apricot brandy and stir well. Let soak at room temperature for 24 hours, stirring occasionally.

After the fruit has macerated, proceed with the batter. In a large bowl beat together the butter, sugar, baking powder, salt, spices and vanilla until well blended. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the flour and sour cream. Fold in the fruit and nuts.

Spoon the batter into lightly greased baking pans, filling them 3/4 full. The recipe should yield four 8 1/2" by 4 1/2" loaf pans or 10-12 mini loaf pans.

Bake the cakes in a preheated 325° oven for 50-55 minutes for large loaf pans or 30-40 minutes for mini pans. When done the cakes should be light golden brown and a cake tester inserted in the center should come out clean. Cool cakes in pans for 15 minutes and then turn them out onto a wire cooling rack. While the cakes are still warm prick the tops lightly with a fork and pour four to five tablespoons of apricot brandy over each one. Let cool completely before wrapping in plastic wrap and aluminum foil. Repeat this, dousing with apricot brandy, twice weekly for four to five weeks. Store wrapped cakes in a tightly closed container in a cool dark place. Freeze for longer storage.

Note: An excellent source for high quality dried fruit is the Meduri Company. Their Web site is meduriworlddelights.com.