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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 glaceed 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 set oven @ 300oF.
Grease bottom and sides of a 6" round cake pan w/butter,
line with parchment (a 6" round on the bottom, plus a
collar at least 4" 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 3 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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