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Fruitcake: Date Added: 16 Oct 2010
Listed in: Desserts / Desserts - Cakes

1 cup raisins
1 cup coarsely chopped dates
1 cup coarsely chopped dried figs
1 / 2 cup dark rum
1 cup unsalted butter, softened
2 cups brown sugar
4 eggs
1 cup carrots or winter squash, raw and finely shredded
3 cups flour
1 tsp. teaspoon ground cinnamon
1 tsp. teaspoon ground ginger
1 tsp. teaspoon ground allspice
1 tsp. teaspoon baking powder
1 tsp. teaspoon baking soda
1 / 2 tsp. teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1 cup hazelnuts, brown skin removed *
1 / 2 cup candied citrus peel

Cooking Instructions

Combine the raisins, dates, figs and rum in a small bowl and set aside.

With an electric mixer or food processor, beat butter and sugar until mixture is pale and creamy. Add eggs, one by one, then the grated carrots, beating vigorously after each addition.

Combine flour with spices, baking powder, baking soda and salt. Stir the dry ingredients to above mixture, alternating with buttermilk. Add dried fruit with rum, nuts and citrus zest. Mix well.

Pour the batter into a greased Bundt pan and bake in a preheated 325 ° F until a knife inserted in middle comes out clean, about 1 hour. Cool 10 minutes on a rack before removing from pan.

Makes 8 to 10 servings

* To remove the brown skin hazelnuts, spread them on a cookie sheet and bake 8-10 minutes in oven at 300 ° F. Place hazelnuts in a clean, close and rub your hands.

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