Swedish Apricot Nut FruitCake

Is there a food that needs a image makeover more than the much maligned Fruitcake? I can't say that it's reputation is undeserved - the only kind of fruitcake most people have ever come into contact with is the heavy dark loaf reeking of alcohol and dotted with mystery bits of blue, yellow and red "fruit". The kind with the unlimited shelf life that is better used as a doorstop than served with tea. A generally bad present to give or receive and often regifted to some other unsuspecting soul. Here in Colorado, on the day after Christmas there is actually a traditional Fruitcake Toss, where the unlucky recipients of spooky fruitcake can bring their unloved loaves out and catapult them across a field. So in honor of the Festive Food Fair hosted by Morsels and Musings, I have decided to take on Fruitcake - the most traditionally festive holiday food that everybody hates.

                                        

I found lots of recipes, many of them with directions that include things like "soak cake in rum each week for 3-4 months" and "allow cake to ripen 1-2 months". Ick. There had to be a better, more appetizing way. Finally, I came across a recipe for Swedish Apricot Nut Bread - a golden colored fruitcake that sounded like something you may actually want to eat. My Grandmother always said that something couldn't taste bad if it only had good things in it. This makes sense, and should therefore apply to fruitcake too. Cake made with orange juice, lemon zest, apricots and walnuts - all things I know and love - had to taste good. I mixed it up, substituting the brandy in the recipe for Calvados, baked it and left it to "mellow" in a Calvados-soaked towel overnight. I was greeted this morning by a delicious, light, moist, fruity and not at all scary golden fruitcake, flecked with bits of Calvados-infused apricots and walnuts. Just the thing to enjoy with my early morning coffee and a vastly tasty improvement over the mystery loaves. I might even give a couple of cakes away - but I think I will rename them if I do. I'm not sure that the dark name of Fruitcake can be overcome, and I'd hate to have them show up at the Fruitcake Toss.

Please check out all of the Festive Food offerings at Morsels and Musings Festive Food Fair, a global celebration of traditional holiday foods and drinks we all love and cherish!

Swedish Apricot Nut Bread (Fruitcake!)

from Visions of Sugarplums by Mimi Sheraton

1 cup dried apricots

1/2 cup Calvados or Brandy

1 cup sugar

2 tablespoons softened butter

1 egg, lightly beaten

zest of one lemon

1/2 cup strained orange juice

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chopped walnuts

Soak apricots in Calvados or brandy for 2-3 hours. Drain, reserving 1/4 cup of the liquid. Cut each apricot half into small bits. Cream sugar and butter until light and fluffy. Add egg and lemon zest and beat until mixture is smooth and well blended. Add reserved Calvados and orange juice. Sift flour with baking powder, soda and salt. Resift into batter gradually, stirring well between additions. Fold in nuts and apricots. Butter and line an 8" loaf pan or 4 mini pans and pour in batter. Let stand for 20 minutes. Bake in a preheated 350 degree oven until the tops are golden brown and a tester comes out clean - 1 hour for the 8" loaf pan and 40-45 minutes for the smaller pans. Turn out of the pans while hot, peel off paper and let cool on a rack. Wrap in Calvados infused towels and let mellow or 24 hours before cutting. Store in an airtight container. The cake should improve with age.   

Comments

[Laurie Constantino]

This looks delicious, and a vast improvement on fruitcakes. Who eats them anyway? I see piles and piles in the store and I can't figure out who the audience is. This one, however, would make anyone happy!

[Deborah]

This sounds like my idea of a good fruitcake!