California Fig Fruitcake Recipe

California Fig Fruitcake

2 cups chopped California dried figs 1/2 cup raisins 1/2 cup chopped dates 1/2 cup chopped dried pears 1/2 cup dried pineapple wedges 1/4 cup sherry 1/2 cup dried apricots 1/2 cup apricot nectar 1 cup butter, softened 1 cup granulated sugar 5 large eggs 1 3/4 cups all-purpose flour - divided use 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 2 teaspoons vanilla extract 1 tablespoon lemon extract 3/4 pound (3 cups) coarsely chopped pecans, lightly toasted

Combine California dried figs, raisins, dates, pears and pineapple in a large bowl. Add sherry. Cover and marinate overnight.
Cook apricots in apricot nectar in small saucepan, about 10 minutes. Cool.
In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir together 1 1/2 cups flour, baking powder and cinnamon. Blend into creamed mixture. Mix in vanilla and lemon extracts.
Combine apricots with marinated fruit and add pecans. Dredge fruit and nuts with remaining 1/4 cup flour
Add batter to fruit-nut mixture, blending well.
Turn into 5 greased and brown paper-lined baby loaf pans (5 5/8 x 3 1/4 x 1 7/8-inch). Place in cold oven on middle rack. Turn oven temperature to 250° F and place a pan of hot water on bottom rack.
Bake 2 hours until golden and tester comes out clean. Cool cakes on wire rack. Loosen, then turn out, remove brown paper.
Wrap each in cheesecloth moistened with sherry, then foil. Refrigerate 2 to 4 weeks, moistening as needed.
For gift-giving, over wrap with red cellophane or foil, top with a bow.

Makes 5 baby loaf fruitcakes.

Recipe provided courtesy of the California Fig Advisory Board.