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Recipe Detail Page
Golden Citrus Fruitcake
Holiday 2000
Use a microplane to finely shred the aromatic zest from citrus fruits. This handy new kitchen gadget also works magic when grating fresh ginger and even Parmesan cheese. Look for it in kitchenware shops-it1s the perfect gift suggestion for the baker on your holiday shopping list. A zester also can be used-just finely chop the peel before measuring.
Makes 1 loaf
1 1/2 cups (375 mL) chopped dried apricots
1 cup 1250 ml} chopped dried figs
1 cup (250 ml) golden raisins
1 cup (250 ml) dark raisins or pecans
1/2 cup (125 ml) Cointreau or Grand Marnier liqueur
3/4 cup (175 ml) butter, softened
3/4 cup (175 ml) granulated sugar
3 eggs
1 tbsp (15 mL) finely grated orange zest
1 tbsp (15 mL) finely grated lemon zest
1 3/4 cups (425 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) salt
1. Preheat oven to 300°F (160°C). Place shallow pan of water on bottom rack in oven. Butter a 9- x 5-inch (2 L) loaf pan. Line bottom and sides with parchment paper, and butter again.
2. Combine apricots, figs, light and dark raisins and Cointreau in a large glass bowl. Microwave at High for 2 minutes, stirring once. Let cool, stirring occasionally.
3. Place butter and sugar in large mixing bowl, and cream using an electric mixer until fluffy. Beat in eggs until incorporated. Stir in orange and lemon zests.
4. Stir together flour, baking powder and salt in another bowl. Beat into creamed mixture until combined, then fold in fruit mixture including any remaining Cointreau.
5. Spoon batter into prepared pan. Place on rack in middle of oven and bake for 2 hours or until cake tester inserted in centre comes out clean. Transfer to a rack. Let stand for 15 minutes. Lift cake out of pan and place on rack until cool. Remove parchment paper. Wrap cake in cheesecloth and drizzle with Cointreau, then wrap in heavy-duty foil or plastic storage bag. Store in a cool dry place or in the refrigerator for at least one week or up to four weeks ahead of slicing. (Drizzle with more Cointreau, if needed, to keep the cake moist while aging.)
Makes 1 loaf
