CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668d0816   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Good Fruitcake   
    Categories: Cakes, Fruits, Nuts, Booze   
         Yield: 2 Fruitcakes   
       
              Butter for pans   
         1 lb Pitted Medjool dates   
       1/4 lb Prunes from Agen or use more   
              - dates   
         1 lb Candied pineapple   
         1 lb Candied cherries   
         1 c  Chopped candied orange peel   
              +=OR=+   
       1/4 c  Fresh grated orange zest   
         2 c  Sifted A-P flour   
         2 ts Double acting baking powder   
       1/2 ts Kosher salt   
         4 lg Eggs   
         1 c  Granulated sugar   
         2 ts Almond extract   
         2 c  Shelled, salted pistachios   
         1 c  Shelled almonds   
     2 1/2 c  Shelled pecans   
         2 c  Shelled walnuts   
              White corn syrup   
       1/3 c  Armagnac, bourbon or whiskey   
       
     Butter two 9" springform pans. Line with parchment   
     paper, and butter again. Set oven @ 275ºF/135ºC.   
        
     Coarsely chop dates, prunes and pineapple. Combine fruit   
     in a bowl with cherries and orange peel. Sift together   
     the flour, baking powder and salt. Sift this over fruit.   
     With your hands, toss to coat.   
        
     In medium bowl, beat eggs until frothy. Beat in sugar,   
     then almond extract. Pour over fruit. With wooden spoon,   
     mix well. Fold in pistachios, almonds, pecans and   
     walnuts, and mix until coated with batter.   
        
     Divide mixture between pans. Using your hands, pack   
     batter firmly and fill in open spaces. Bake for about 1½   
     hours, until tops of cakes look dry but not brown. When   
     cakes are done, transfer to cooling racks. Let stand for   
     5 minutes, then release springform and peel off   
     parchment paper on sides.   
        
     While cakes are still hot, brush lightly with corn   
     syrup. Let cool 30 minutes, then spoon Armagnac on top.   
     When completely cool, remove cakes from pan base and   
     peel off parchment paper on bottom. If not eating right   
     away, wrap fruitcakes in plastic wrap. They will keep   
     for two months in refrigerator. If storing, sprinkle   
     with more Armagnac an hour before serving.   
        
     By: Amanda Hesser   
        
     Yield: 2 fruitcakes   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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