Ingredients for California Fig Fruitcake
- California Dried Figs
- Golden Raisin
- 1/2 cup chopped dates
- Dried Pears
- Dried Pineapple
- Dried Apricot
- Sherry Wine
- Apricot Nectar
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- 4 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Lemon Extract
- Pecans
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How to Make California Fig Fruitcake
- Combine 1 cup chopped dried figs, 1/2 cup raisins, 1/2 cup chopped dates, 1 cup chopped pears, and 1 cup chopped pineapple in a large bowl. Pour in 1/2 cup sherry and mix well.
- Marinate overnight at room temperature, covered with plastic wrap.
- The next day, simmer 1 cup dried apricots in 1/2 cup apricot nectar for 10 minutes. Let cool completely.
- Drain the marinated fruits (reserve the sherry) and add the cooled apricots.
- Grease and line the bottoms of 5 (8x4 inch) mini loaf pans with brown paper or parchment paper. Alternatively, grease a 12-cup bundt pan.
- Sift together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon ground cinnamon.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Add 2 tablespoons lemon zest (or 2 teaspoons lemon extract) and 1 teaspoon vanilla extract. Mix well.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- In a separate bowl, toss 1/2 cup chopped walnuts or pecans with 1/4 cup all-purpose flour.
- Gently fold the floured nuts and the drained fruit mixture into the batter.
- Pour batter into prepared pans, filling each about 2/3 full.
- Place the pans in a cold oven on the middle rack. Place a pan of cold water on the bottom rack of the oven.
- Turn the oven on to 250°F (120°C).
- Bake for 2 hours (or 2 hours 30 minutes for a bundt cake), or until a wooden skewer inserted into the center comes out clean. The fruitcakes should be golden brown.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Carefully remove the brown paper liners while the cakes are still warm.
- Wrap each fruitcake in cheesecloth moistened with sherry or apricot nectar, then in heavy-duty aluminum foil.
- Refrigerate for 2 to 4 weeks, moistening with sherry or nectar as needed if the cheesecloth seems to be drying out.
- For gift-giving, wrap in red cellophane and tie with a ribbon.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
75g
Fat
24g
Carbs
9g
