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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
glacéed 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 heat oven to 300oF. Grease
bottom and sides of a 6-inch round cake pan with butter, line with
parchment (a 6-inch round on the bottom, plus a collar at least 4
inches 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 three 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

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