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