DRIED CHERRY-ALMOND FRUITCAKE

[Guest guest]

DRIED CHERRY-ALMOND FRUITCAKE

 

A celebration of midwestern cherries.

 

Cake

1 1/2 pounds pitted dried Bing cherries

1 1/2 pounds dried apricots, chopped

1 pound slivered almonds, toasted

1 cup golden raisins (about 5 ounces)

2 cups unbleached all purpose flour

 

1 tablespoon baking powder

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup (packed) golden brown sugar

1/2 cup sugar

6 large eggs, room temperature

3 tablespoons amber rum

3 tablespoons pure maple syrup

1 tablespoon vanilla extract

 

Syrup

2/3 cup amber rum

1/3 cup pure maple syrup

 

For cake:

Preheat oven to 325°F. Butter and flour

10-inch-diameter nonstick angel food cake pan. Line

bottom with parchment paper. Toss first 4 ingredients

with 1/2 cup flour in large bowl to coat.

 

Whisk remaining 1 1/2 cups flour, baking powder, and

salt in medium bowl to blend. Using electric mixer,

beat butter and both sugars in another large bowl

until fluffy. Beat in eggs 1 at a time, blending well

after each addition. Beat in rum, maple syrup, and

vanilla. Add flour mixture and beat until just

combined. Stir in dried fruit mixture. Spoon batter

into prepared pan, flattening to eliminate air

pockets. Bake until tester inserted near center of

cake comes out clean and cake is deep golden brown,

about 1 hour 30 minutes. Cool in pan 15 minutes.

 

For syrup:

Whisk rum and maple syrup in bowl. Spoon half over

warm cake in pan. Let stand until absorbed. Cut around

cake to loosen; invert onto platter. Peel off paper.

Spoon remaining syrup over cake. Let stand about 4

hours. (Can be made ahead. Cover and store at room

temperature 1 day or chill up to 1 week.)

 

Makes 20 servings.

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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