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White Chocolate Fruitcake

Author/Submitted by: Bon Appetit Magazine, Dec. 1988
Servings: 12
Categories: Cakes / Chocolate / Desserts

1  cup  figs, finely diced, about 4 oz.
3/4  cup  apples, finely diced, about 2 oz.
3/4  cup  dried apricots, finely diced, about 4 oz.
3/4  cup  bourbon
1/2  cup  dried pears, finely diced, about 2 oz.
1/2  cup  dried currants, finely diced, about 2 oz.
1/2  cup  bananas, dried, about 2 oz.
1/2  cup  unsalted butter, at room temperature
1/2  cup  firmly packed light brown sugar, plus 1 tablespoon
1  teaspoon  vanilla extract
1/2  teaspoon  cinnamon
1/4  teaspoon  ground cloves
1/4  teaspoon  nutmeg, freshly grated, if possible
4  large  eggs, separated, at room temperature
8  ounces  white chocolate, preferably imported, melted, lukewarm
1  cup  sifted all purpose flour
1 1/4  cups  pecans, salted, toasted, about 4 oz.
2  ounces  white chocolate, melted

1. Mix first 7 ingredients (all the fruits) in small bowl. Cover and let stand at least 24 hours at room temperature, stirring once.

2. Preheat oven to 300 deg. F. Butter 9X5X3-inch loaf pan. Line bottom with waxed paper. Dust pan with flour. Using electric mixer, cream 1/2 Cup butter with sugar in large bowl until light and fluffly. Add vanilla, cinnamon, cloves and nutmeg. Ad egg yolks 1 at a time, beating well after each addtion. Beat in 8 oz. chocolate, then 1 cup flour. Mix pecans with 3 tbl. flour into dried-fruit mixture. Stir into batter. Using clean dry beaters, beat whites in medium bowl until soft peaks form. Mix 1/3 of whites into batter to lighten, then fold in remaining whites.

3. Pour batter into prepared pan. Cover pan with buttered aluminum foil. Place pan in baking dish. Add enough hot water to dish to come halfway up sides of pan. Bake until metal skewer placed into center of ckae comes out clean (about 2 1/2 hours). Remove loaf pan out of water. Cool cake completely on rack. Unmold cake. Wrap in plastic, then in foil. Let stand at least 8 hours room temperature. (Can be prepared 3 weeks ahead.)

4. Dip fork into 2 oz. melted chocolate; drizzle chocolate decoratively over top of cake (chocolate can also be piped through parchment cone). Let stand until cool. Cut into slices.

This cake should be baked at least 8 days before you plan on serving it to allow the flavors to mellow. Very delicious. Enjoy!

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