Cherry-Almond-Fig Fruitcake

Cherry-Almond-Fig Fruitcake
Photo by Scott Phillips

Ingredients

  • Amaretto di Saronno and cognac, as needed
  • 5-½ oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  • 3 large eggs, at room temperature
  • 1/3 cup Cognac
  • ¼ tsp. table salt
  • 5-½ oz. dried tart cherries (1 cup lightly packed)
  • 1 Tbs. honey
  • + 7 more ingredients
    • 5-½oz. golden raisins (1 cup lightly packed)
    • 1 cup granulated sugar
    • ½ tsp. pure vanilla extract
    • 4 oz. (½ cup) unsalted butter, softened; more for the pan
    • 3 oz. almond paste, preferably canned (1/3 cup packed)
    • 5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
    • 2/3 cup Amaretto di Saronno

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week. Before making the cake, bring the fruit to room temperature ...

View full recipe at Fine Cooking

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