Sunday, January 6, 2008

What a Fruitcake

I found an intriguing recipe in this month’s Gourmet for a fruitcake. I really like fruitcake, but I don’t like an abundance of that sticky, candied fruit that you find in weird colors. Rather, I prefer the English-type fruitcakes that call for “mixed fruit”, a combination of raisins, sultanas, currants, and who knows what else. I also love any cake that has ground almonds, so this one definitely fit the bill. This one has golden raisins, chopped dried apricot, dried cranberries, and currants. After a soak in some apple juice, the chopped fruit looked like a bowl of shiny jewels. More like a pound cake with fruit, the end result didn’t disappoint. Moist, a little crumbly, buttery, with the fruit adding tang rather than just sweetness, I urge anyone with an aversion to fruitcake to have a go with this one – it might just change your mind.
Holiday Fruit Filled Pound Cake

1 comment:

Carrie said...

I've never been a fruitcake fan, but the only time (yes, only once) I tried it, it was dry and had lots of weird gummy candy in it. Your description actually sounds really good! I'm so glad you do this blog because it educates red-neck cooks like me!