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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Non-Traditional Fruitcake (Boat Anchor)   
    Categories: Cakes, Fruits, Nuts, Citrus, Booze   
         Yield: 1 Cake   
       
              Unsalted butter; softened   
              - to grease pan   
       3/4 c  Currants   
       1/2 c  Pitted dates; chopped   
       1/2 c  Dried apricots; chopped   
       1/4 c  Dried sour cherries; chopped   
       1/3 c  Brandy   
         1 c  + 2 tb all-purpose flour   
       2/3 c  Ground almonds   
       1/2 ts Baking powder   
       1/4 ts Baking soda   
       1/2 ts Kosher or sea salt   
         8 tb Unsalted butter; softened   
       2/3 c  Brown sugar   
         1 ts Grated orange zest   
         1 ts Grated lemon zest   
         2 lg Eggs; room temp   
       
     It seems that the word fruitcake can no longer be spoken   
     in polite society. You wouldn't dare serve it. Referred   
     to as a "doorstop" or a "boat anchor," fruitcake has   
     become the object of jokes on late-night television,   
     where chain saws and welding torches are suggested as   
     successful cutting tools.   
        
     A modern twist on the traditional holiday confection,   
     this recipe uses a mixture of dried fruits instead of   
     the standard candied and glaceed fruits. Not only are   
     dried fruits more readily available at your local market,   
     but they also have a deeper and more natural flavor (not   
     as sweet). Ground almonds help keep the cake moist   
     during the long baking time, so you don't have to keep   
     soaking it afterwards.   
        
     Place oven rack in middle position and set oven @ 300oF.   
     Grease bottom and sides of a 6" round cake pan w/butter,   
     line with parchment (a 6" round on the bottom, plus a   
     collar at least 4" high to cover the sides), and set   
     aside.   
        
     In a medium-size bowl, combine currants, dates, apricots,   
     and cherries. In a small saucepan, warm brandy gently   
     over low heat. Add to fruit mixture and stir to coat.   
     Let mix cool slightly, about 10 or 15 minutes.   
        
     In a clean medium-size bowl, whisk together flour,   
     almonds, baking powder, baking soda, and salt, and set   
     aside. In the large bowl of a standing or electric mixer,   
     beat butter, brown sugar, and citrus zests on medium-high   
     speed until light and fluffy, about 2 minutes.   
        
     Add eggs one at a time, beating well after each addition   
     and scraping down the sides of the bowl at least once.   
     Reduce speed to low, and add flour mixture in 3 parts,   
     mixing until just incorporated.   
        
     Fold in fruit mixture by hand, and scrape batter into   
     the prepared cake pan. Bake 1 1/2 to 2 hours, or until   
     a skewer inserted into the center of the cake comes out   
     clean.   
        
     Cool on wire rack until room temperature, about 3 hours,   
     and serve.   
        
     FROM: http://www.yankeemagazine.com/recipes   
        
     Uncle Dirty Dave's Archives   
       
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