posted by Juanita 08-30-102 8:44 AM
BH&G
Macadamia Nut Fruitcakes
Preparation: 45 minutes
Bake: 40 minutes
Stand: up to 5 days
1/2 cup apricot nectar
2 cups chopped dried pears and/or apricots
1/2 cup golden raisins
1/2 cup butter, softened
1 cup sugar
2 eggs
1/4 cup apricot brandy
1/4 cup apricot nectar
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1 cup coarsely chopped macadamia nuts or almonds
1/2 cup apricot brandy or apricot nectar
1/3 cup apricot nectar
Preheat oven to 300 degrees. Grease and lightly flour six 1-cup fluted-tube pans, six 1-cup tube pans, or one 9x5x3-inch loaf pan. Set pan(s) aside.
In a small saucepan bring 1/2 cup apricot nectar just to boiling; remove from heat. Stir in pears and/or apricots and raisins. Cover and let stand 10 minutes.
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until mixture is combined. Add eggs, one at a time, beating on medium speed until combined.
In a small bowl combine the 1/4 cup apricot brandy, the 1/4 cup apricot nectar, and vanilla; set aside. In a medium bowl combine the flour, baking soda, and salt. Add the flour mixture and nectar mixture alternately to butter mixture, beating on low speed after each addition just until combined. Fold soaked fruit and chopped nuts into batter. Spread into prepared pan(s).
Bake for 40 to 45 minutes for tube pans or 70 minutes for the loaf pan or until a wooden toothpick inserted into center comes out clean. Cool cake in pans on a wire rack for 10 minutes. Remove from pan(s) and cool completely on a wire rack.
Poke holes into cake using a wooden pick or bamboo skewer. Soak double thickness of 100 percent cotton cheesecloth with the remaining 1/2 cup apricot brandy or nectar. (Use six 8-inch square pieces of cheesecloth for small tube cakes or one 20x8-inch piece for loaf cake.) Wrap cakes in soaked cheesecloth. Drizzle any remaining brandy over the cake. Wrap cake tightly in foil or seal in plastic storage bags.
Refrigerate for up to 5 days. Drizzle with remaining 1/3 cup nectar after 24 hours. (For longer storage, wrap securely in freezer wrap or bags. Store in the freezer up to 3 months. To thaw, let stand in the refrigerator overnight.) Makes 18 servings (6 individual cakes or 1 loaf).