patbastrop
Well-known member
Apricot – Macadamia Fruitcake
A tropical delight!
Prepare a loaf pan by greasing it and dusting it with flour.
Preheat the oven to 325°.
1 pound chopped dried apricots
1 pound chopped dried mangoes
1 pound macadamia nuts
4 ounces candied pineapple pieces
4 ounces candied ginger pieces chopped
4 eggs, beaten
1 cup sugar
1 cup flour
½ teaspoon salt
1 teaspoon baking powder
Mix the flour, salt and baking powder. Pour this over the mixed fruit and nuts. With your hands, mix the flour in breaking up clumps of sticky fruit.
Beat the eggs and sugar together well. Pour over the fruit/flour mixture. Mix well. Pour all into loaf pan and place in oven. Put a vessel with water in the oven to prevent over-browning of the fruitcake.
Bake for 1 ½ hours or until done (toothpick inserted in center of cake comes out clean – cake is pulling away from sides, is risen in the middle.)
Allow to cool for about 10 minutes, and then remove from pan to rack. Let the cake cool completely before wrapping in cheesecloth and basting it with Cointreau or some other fruity liquor.
Wrap the curing cake in aluminum foil for a week to 10 days.
A tropical delight!
Prepare a loaf pan by greasing it and dusting it with flour.
Preheat the oven to 325°.
1 pound chopped dried apricots
1 pound chopped dried mangoes
1 pound macadamia nuts
4 ounces candied pineapple pieces
4 ounces candied ginger pieces chopped
4 eggs, beaten
1 cup sugar
1 cup flour
½ teaspoon salt
1 teaspoon baking powder
Mix the flour, salt and baking powder. Pour this over the mixed fruit and nuts. With your hands, mix the flour in breaking up clumps of sticky fruit.
Beat the eggs and sugar together well. Pour over the fruit/flour mixture. Mix well. Pour all into loaf pan and place in oven. Put a vessel with water in the oven to prevent over-browning of the fruitcake.
Bake for 1 ½ hours or until done (toothpick inserted in center of cake comes out clean – cake is pulling away from sides, is risen in the middle.)
Allow to cool for about 10 minutes, and then remove from pan to rack. Let the cake cool completely before wrapping in cheesecloth and basting it with Cointreau or some other fruity liquor.
Wrap the curing cake in aluminum foil for a week to 10 days.