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White Chocolate Fruitcake
Author/Submitted by:
Bon Appetit Magazine, Dec. 1988
Servings: 12
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
cup
figs,
finely diced, about 4 oz.
3/4
cup
apples,
finely diced, about 2 oz.
3/4
cup
dried apricots,
finely diced, about 4 oz.
3/4
cup
bourbon 1/2
cup
dried pears,
finely diced, about 2 oz.
1/2
cup
dried currants,
finely diced, about 2 oz.
1/2
cup
bananas,
dried, about 2 oz.
1/2
cup
unsalted butter,
at room temperature
1/2
cup
firmly packed light brown sugar,
plus 1 tablespoon
1
teaspoon
vanilla extract 1/2
teaspoon
cinnamon 1/4
teaspoon
ground cloves 1/4
teaspoon
nutmeg,
freshly grated, if possible
4
large
eggs,
separated, at room temperature
8
ounces
white chocolate,
preferably imported, melted, lukewarm
1
cup
sifted all purpose flour 1 1/4
cups
pecans,
salted, toasted, about 4 oz.
2
ounces
white chocolate,
melted
Directions:
1.
Mix first 7 ingredients (all the fruits) in small bowl. Cover and let stand at least 24 hours at room temperature, stirring once.
2.
Preheat oven to 300 deg. F. Butter 9X5X3-inch loaf pan. Line bottom with waxed paper. Dust pan with flour. Using electric mixer, cream 1/2 Cup butter with sugar in large bowl until light and fluffly. Add vanilla, cinnamon, cloves and nutmeg. Ad egg yolks 1 at a time, beating well after each addtion. Beat in 8 oz. chocolate, then 1 cup flour. Mix pecans with 3 tbl. flour into dried-fruit mixture. Stir into batter. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Mix 1/3 of whites into batter to lighten, then fold in remaining whites.
3.
Pour batter into prepared pan. Cover pan with buttered aluminum foil. Place pan in baking dish. Add enough hot water to dish to come halfway up sides of pan. Bake until metal skewer placed into center of ckae comes out clean (about 2 1/2 hours). Remove loaf pan out of water. Cool cake completely on rack. Unmold cake. Wrap in plastic, then in foil. Let stand at least 8 hours room temperature. (Can be prepared 3 weeks ahead.)
4.
Dip fork into 2 oz. melted chocolate; drizzle chocolate decoratively over top of cake (chocolate can also be piped through parchment cone). Let stand until cool. Cut into slices.
This cake should be baked at least 8 days before you plan on serving it to allow the flavors to mellow. Very delicious. Enjoy!
This cake should be baked at least 8 days before you plan on serving it to allow the flavors to mellow. Very delicious. Enjoy!
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