Cake Recipes: Fruit 61 by Recipe Cottage

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	Fruit 61

		DARK FRUITCAKE 6 ounces pitted prunes (1 cup), each cut in half 10-ounce package dried figs (1 cup), chopped 6-ounce package dried apricot halves (1 cup), chopped 5 ounces pitted dates (1 cup) 2 cups pecans or walnuts or almonds (or mixture of all three) 1 cup green candied cherries (8 ounces) 1 cup red candied cherries (8 ounces) 1/2 cup candied pineapple wedges (4 ounces) 1/2 cup diced candied lemon peel (4 ounces) 1 cup sugar 1 cup shortening 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 5 large eggs 1/2 cup apricot preserves for garnish dried fruit green and red candied cherries, and pecans for garnish DAY AHEAD OR UP TO 1 MONTH AHEAD: Grease 10-inch tube pan; line bottom of pan with foil; grease foil. In large bowl, combine first 9 ingredients. For extra moisture and flavor, you may add 2 cups brandy to this mixture and allow to macerate overnight or longer, then drain before proceeding. In another large bowl, with mixer at low speed, beat sugar and shortening just until blended. Increase speed to high; beat until light and fluffy. Add flour, baking powder, salt, vanilla extract, and eggs. Beat at low speed until mixture is just blended, constantly scraping bowl with rubber spatula. Stir batter into fruit mixture. Preheat oven to 325\xb0F. Spoon batter into pan. Bake fruitcake 1\xbd hours or until toothpick inserted in center of cake comes out clean. Cool cake completely in pan on wire rack. Remove from pan and carefully peel off foil. Wrap fruitcake tightly in plastic wrap or foil. Refrigerate fruitcake overnight so cake will he firm and easy to slice. At this point you may cover with the rolled fondant or almond paste, or decorate and glaze as follows: Over medium beat, heat apricot preserves until just melted, stirring occasionally. Brush cake with half of apricot preserves. Garnish top of cake with dried fruit, candied cherries, and pecans. Brush fruit and pecans with remaining apricot preserves. Makes one 4-3/4 pound fruitcake or 36 servings. In any case, the cake should be allowed to ripen closely covered in a cool, dark place, or in the refrigerator. Ideally, it should ripen at least a month before serving.