Pick-of-the Day Fruitcake Recipe

  American Cakes

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs

3 oz cream cheese, softened
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups fresh, seasonal fruit (whole, halved, sliced, depending on size; washed, well-dried, peeled, cored, or seeded as necessary)
1/2 cup apricot (or other appropriate) preserves
2 Tablespoons Grand Marnier (or other similar liqueur)

Cake: Preheat oven to 350 degrees F. Grease a 9-inch springform pan. In a bowl, sift together the flour and baking powder. Set aside. Stir together the milk and vanilla extract. Set aside. In a mixing bowl, cream the butter and sugar together. Add the eggs one at a time and beat well. Alternately add the flour and the milk mixture until incorporated. Pour the batter into the pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan.

Topping: In a bowl, beat the cream cheese until fluffy. Gradually beat in the heavy cream. Add the sugar, lemon zest and juice, and the vanilla and beat until well combined and the mixture resembles stiff whipped cream. Spread evenly over the cake and arrange the prepared fruit on top. In a small saucepan, heat the preserves and liquer, stirring until soupy. Pass through a sieve, pressing with the back of a spoon to force as much through as possible. Discard any solids left in the sieve. Spoon the glaze over the fruit, coating well. Cover and chill for at least 1 hour until set. Run a sharp knife around the sides of the pan. Remove the sides of the pan, then the bottom. Let the cake warm slightly before serving.
This dense cake holds up in any season topped with whatever fruit is ripe - from berries to peaches to pears.

Pick-of-the Day Fruitcake

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