2 cups chopped California dried figs
1/2 cup raisins
1/2 cup chopped dates
1/2 cup chopped dried pears
1/2 cup dried pineapple wedges
1/4 cup sherry
1/2 cup dried apricots
1/2 cup apricot nectar
1 cup butter, softened
1 cup granulated sugar
5 large eggs
1 3/4 cups all-purpose flour - divided use
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 tablespoon lemon extract
3/4 pound (3 cups) coarsely chopped pecans, lightly toasted
Combine California dried figs, raisins,
dates, pears and pineapple in a large bowl. Add sherry. Cover
and marinate overnight.
Cook apricots in apricot nectar in small
saucepan, about 10 minutes. Cool.
In a large mixing bowl, cream butter and
sugar until light. Beat in eggs, one at a time, beating well
after each addition. Stir together 1 1/2 cups flour, baking powder
and cinnamon. Blend into creamed mixture. Mix in vanilla and
lemon extracts.
Combine apricots with marinated fruit
and add pecans. Dredge fruit and nuts with remaining 1/4 cup
flour
Add batter to fruit-nut mixture, blending
well.
Turn into 5 greased and brown paper-lined
baby loaf pans (5 5/8 x 3 1/4 x 1 7/8-inch). Place in cold oven
on middle rack. Turn oven temperature to 250° F and place
a pan of hot water on bottom rack.
Bake 2 hours until golden and tester comes
out clean. Cool cakes on wire rack. Loosen, then turn out, remove
brown paper.
Wrap each in cheesecloth moistened with
sherry, then foil. Refrigerate 2 to 4 weeks, moistening as needed.
For gift-giving, over wrap with red cellophane
or foil, top with a bow.
Makes 5 baby loaf fruitcakes.
Recipe provided courtesy of the California Fig Advisory Board.
