Sunday, January 02, 2011

Honey fruitcake

I've tried this recipe from Martha Stewart a couple of times now. It is good - much healthier than the store bought ones probably. Although the recipes makes a dozen muffin sized cakes, I've done mine as a whole cake each time just so it seems even more like a Christmas fruitcake. I used a 20cm x 20cm square tin. I also added all kinds of other dried fruit like currants and ginger too! I dropped making the glaze because I think it tastes great on its own already :)

Ingredients: -
* 1 3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon coarse salt
* 1 1/2 sticks unsalted butter (about 170g)
* 1/2 cup sugar
* 1/3 cup honey
* 1/4 cup apricot jam
* 2 large eggs
* 1 cup ricotta cheese or 3/4 cup whole milk
* 1 cup pecans or almonds, toasted and ground
* 1 cup coarsely chopped dried apricots (5 ounces)
* 3/4 cup chopped dried cranberries or cherries (5 ounces)

Method: -
1. Preheat oven to 325 degrees. Whisk together flour, baking powder, and 1 teaspoon salt.
2. Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta/milk. Beat in nuts and dried fruit.
3. Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. I baked the whole cake for approximately 45 mins to 1 hour. Transfer tin to a wire rack. Let stand for 10 minutes.

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