Hearty holiday fruitcake
MAKES 20 TO 24 SERVINGS
2 cups golden raisins
2 cups dried cranberries
1 cup dried Mission figs, sliced
1 cup pitted dates, sliced
1 cup dried cherries
Zest of 2 lemons
1½ cups tawny port
1 cup orange juice
1 pound (4 sticks) butter, room temperature
2 cups sugar
1 cup light brown sugar
8 eggs
1 teaspoon almond extract
3 cups flour
1 teaspoon salt
2 cups pecans, chopped
2 cups almonds, chopped
Port Creme Fraiche (recipe follows)
Preheat the oven to 275 degrees.
Prepare a 10-cup Bundt pan by spraying with cooking spray and lining the bottom with parchment paper.
Put all the dried fruits and the lemon zest into a saucepan along with the port and orange juice. Place over medium heat and simmer until the fruit has absorbed all the liquid. Remove from the heat and set aside.
Cream the butter and sugars together until light and fluffy. Add the eggs one at a time and beat until well mixed. Stir in the almond extract. Fold in the flour and salt and mix well. Fold in the fruits and nuts, stirring until well combined.
Pour the batter into the prepared bundt pan until the pan is - 226-130- full. If there is any batter left over, pour it into a prepared loaf pan. Place in the center of the oven. Place a small pan of water in the oven along with the cake. Bake 2 hours until golden brown or until an inserted toothpick comes out clean.
PORT CREME FRAICHE
1 cup creme fraiche or sour cream
½ cup confectioners' sugar
½ cup tawny port
Place all the ingredients in a bowl and whisk until smooth. Serve on the side to be dolloped onto the cake.
The Hearty Boys
Nutrition facts per serving: 716 calories, 37 g fat, 14 g saturated fat, 137 mg cholesterol, 91 g carbohydrates, 10 g protein, 434 mg sodium, 6 g fiber
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