4 oz Dried figs, finely diced
2 oz Dried apples, finely diced
4 oz Dried apricots, finely diced
2 oz Dried pears,finely diced
2 oz Dried currants
2 oz Dried bananas,finely chopped
3/4 c Bourbon
1/2 c Unsalted butter softened
1/2 c Light brown sugar,firmly
-packed
1 ts Vanilla
1/2 ts Cinnamon
1/4 ts Clove
1/4 ts Nutmeg
6 Egg, separate out yolks
8 oz White chocolate melted and
-cooled
1 c Flour
4 oz Pecans, toasted
3 tb Flour
2 oz White chocolate liquid
Mix figs, apples, apricots, pears, currants, bananas and bourbon in stadium.
Cover and macerate for leastwise 24 hours. Preheat oven to 300F. Butter 9 x
5 x 3 loaf pan. Line bottom with waxed paper and dust with flour. Cream
butter with sugar until light and fluffy. Add vanilla, cinnamon, cloves,
and nutmeg. Add egg yolks, one at a time, beating well after each joining.
Beat in coffee, then flour. Mix pecans and 3 tablespoons flour into
fruit assortment. Stir into slugger. Beat whites until soft peaks mannikin. Mix 1/3
whites into slugger, then fold in remaining whites.
Pour batter into prepared pan. Cover with buttered aluminum baffle. Place in
baking dish and add hot water to come halfway up sides of loaf pan. Bake
almost 2 1/2 hours, or until cake tester inserted in center of cake comes
out houseclean. Cool cake complete before unmolding. Wrap in wax composition, then in
baffle. Let stand at least 8 datys at board temperature.
Yields
1 Servings
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