Side Pannel
White Chocolate Fruitcake
Ingredients List
- 4 oz Dried figs, finely diced
- 2 oz Dried apples, finely diced
- 4 oz Dried apricots, finely diced
- 2 oz Dried pears,finely diced
- 2 oz Dried currants
- 2 oz Dried bananas,finely chopped
- 3/4 c Bourbon
- 1/2 c Unsalted butter softened
- 1/2 c Light brown sugar,firmly
- -packed
- 1 ts Vanilla
- 1/2 ts Cinnamon
- 1/4 ts Clove
- 1/4 ts Nutmeg
- 6 Eggs, separate out yolks
- 8 oz White chocolate melted and
- -cooled
- 1 c Flour
- 4 oz Pecans, toasted
- 3 tb Flour
- 2 oz White chocolate melted
Directions
Mix figs, apples, apricots, pears, currants, bananas and bourbon in bowl.
Cover and macerate for at least 24 hours. Preheat oven to 300F. Butter 9 x
5 x 3 loaf pan. Line bottom with waxed paper and dust with flour. Cream
butter with sugar until light and fluffy. Add vanilla, cinnamon, cloves,
and nutmeg. Add egg yolks, one at a time, beating well after each addition.
Beat in chocolate, then flour. Mix pecans and 3 tablespoons flour into
fruit mixture. Stir into batter. Beat whites until soft peaks form. Mix 1/3
whites into batter, then fold in remaining whites.
Cover and macerate for at least 24 hours. Preheat oven to 300F. Butter 9 x
5 x 3 loaf pan. Line bottom with waxed paper and dust with flour. Cream
butter with sugar until light and fluffy. Add vanilla, cinnamon, cloves,
and nutmeg. Add egg yolks, one at a time, beating well after each addition.
Beat in chocolate, then flour. Mix pecans and 3 tablespoons flour into
fruit mixture. Stir into batter. Beat whites until soft peaks form. Mix 1/3
whites into batter, then fold in remaining whites.
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