A Fruitcake to Love

A Fruitcake to Love
Photo by Con Poulos

Ingredients

  • 12 tablespoons unsalted butter
  • ¾ cup sugar
  • ½ teaspoon ground nutmeg
  • 2 tablespoons water
  • ¾ cup candied orange peel
  • ¾ cup shelled unsalted natural pistachios
  • 2 tablespoons olive oil
  • + 13 more ingredients
    • ½ teaspoon ground cloves
    • 1 ¼ cups pitted Medjool dates
    • 10 oil-cured olives
    • Nonstick vegetable oil spray
    • 2 cups coarsely chopped walnuts
    • ½ cup plain whole-milk yogurt
    • 1 ¾ cups all purpose flour
    • 2 teaspoons baking powder
    • ¼ teaspoon ground cinnamon
    • 1/3 cup dried Mission figs
    • 3 large eggs
    • 2 tablespoons Nocello (walnut liqueur) or Frangelico (hazelnut liqueur)
    • 1 teaspoon coarse kosher salt

Position rack in center of oven and preheat to 350°F. Butter two 8 1/2x4 1/2x2 1/2-inch metal loaf pans. Spray with nonstick spray; dust with flour. Mix dates and next 5 ingredients in medium bowl. Let stand 15 minutes. Sift flour, baking powder, coarse kosher salt, nutmeg, cloves, and cinnamon i...

View full recipe at Epicurious

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