Apricot Fruitcake - FOX 13 News

Apricot Fruitcake

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Ingredients:

2 cups dried apricots,  chopped
1 1/2 cups golden raisins
1/2 cup dates
3 1/2 cups pecans, or any combination, coarsely chopped
3 cups sifted all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 lb unsalted butter, softened
2 cups sugar
6 eggs
1/3 cup brandy or apple juice
1 tsp vanilla

Directions:

  1. Preheat the oven to 275 degrees.
  2. Lightly butter a 10 inch, 12 cup pan. Also prepare a smaller pan for the "leftover" batter.
  3. In a big bowl, combine the chopped fruit, raisins, dates and nuts.
  4. Sift over the flour, baking powder, and salt. Mix well.
  5. Using a mixer, blend the softened butter and sugar until fluffy.
  6. Add eggs and beat well.
  7. Beat in the whiskey and vanilla.
  8. Blend with the fruit and nut mixture.
  9. Scoop into prepared pan, smooth out the top.
  10. Bake for 2 to 2 1/2 hours.
  11. Remove the cakes from the pans after 15 min. Cool on a rack.
  12. Sprinkle with more liqueur.
  13. Wrap in cheesecloth and then in foil.
  14. Store for at least 3 weeks.
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