White chocolate fruitcake

Yield: 1 Servings

Measure Ingredient
4 ounces Dried figs, finely diced
2 ounces Dried apples, finely diced
4 ounces Dried apricots, finely diced
2 ounces Dried pears,finely diced
2 ounces Dried currants
2 ounces Dried bananas,finely chopped
¾ cup Bourbon
½ cup Unsalted butter softened
½ cup Light brown sugar,firmly packed
1 teaspoon Vanilla
½ teaspoon Cinnamon
¼ teaspoon Clove
¼ teaspoon Nutmeg
6 Eggs, separate out yolks
8 ounces White chocolate melted and cooled
1 cup Flour
4 ounces Pecans, toasted
3 tablespoons Flour
2 ounces White chocolate melted

Mix figs, apples, apricots, pears, currants, bananas and bourbon in bowl.

Cover and macerate for at least 24 hours. Preheat oven to 300F. Butter 9 x 5 x 3 loaf pan. Line bottom with waxed paper and dust with flour. Cream butter with sugar until light and fluffy. Add vanilla, cinnamon, cloves, and nutmeg. Add egg yolks, one at a time, beating well after each addition.

Beat in chocolate, then flour. Mix pecans and 3 tablespoons flour into fruit mixture. Stir into batter. Beat whites until soft peaks form. Mix ⅓ whites into batter, then fold in remaining whites.

Pour batter into prepared pan. Cover with buttered aluminum foil. Place in baking dish and add hot water to come halfway up sides of loaf pan. Bake about 2½ hours, or until cake tester inserted in center of cake comes out clean. Cool cake complete before unmolding. Wrap in wax paper, then in foil. Let stand at least 8 datys at room temperature.

Recipe By: Stephanie da Silva/tpogue@...

Posted to FOODWINE Digest 28 October 96 Date: Mon, 28 Oct 1996 21:37:56 +0100 From: terry pogue <tpogue@...>

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