Recipe - Apricot-Nut Fruitcake Pt 22

See part 1

full. Bake in the preheated oven 1 One half to 1 Three fourths hours for a 9 or 10 inch
tube cake, about 1 hour and 15 minutes for baby loaves, until the cake
top(s) aree golden brown (cracking is normal as the steam escapes) and a
cake tester inserted in the center shows no visible raw batter. Cool each
cake on a wire rack for 20 minutes. Run a knife blade around the cake sides
to loosen, then top with a cardboard cake disk or plate and invert; remove
the pan and peel off the paper. Invert again and cool the cake completely,
right side up. Once cold, the cakes may be served or stored.

If you wish, wrap the cold cakes in plastic wrap, then in foil, and
refrigerate them for a week or two for the flavors to mellow, then serve or
freeze. Do not wrap this cake with alcoholsoaked cloths for storage. Of
course, it is also fine to eat the cake right after baking. Before serving,
brush the cake top with Apricot Glaze or Icing Glaze and set a few halved
nuts and cut pieces of apricot into the soft glaze. Allow about 30 minutes
for the glaze to set.

Apricot Glaze: Stir preserves over medium heat in a small saucepan until
melted. Stir and cook about 2 minutes longer, bringing preserves to a boil.
Cook until thick enough to coat a spoon. Strain preserves through a sieve.
Cool slightly and use pastry brush to coat the cake with lukewarm glaze.
Chill cake to set the glaze.

Firm Apricot Glaze: This recipe is preferred when a glazed cake top must be
held several hours before serving. The addition of gelatin keeps the glaze
from melting.

Stir preserves over medium heat in a small saucepan until melted. Strain
preserves through sieve. Remove solids, then return strained preserves to
saucepan. Add gelatin and liqueur. Stir over medium heat until gelatin
completely dissolves. Bring to a boil for barely 30 seconds, then cool
slightly. Apply lukewarm glaze to cake. Chill cake to set glaze.

Basic Icing Glaze: Enough for one 9inch tube cake. Double recipe for
10inch tube cake.

Combine all ingredients in a small bowl, beat well, and check flavor and
consistency. Add more cream to thin, more sifted sugar to thicken the
glaze. It should drip from a spatula in a sheet when at correct
consistency.

Recipe is from _A Piece of Cake_ by Susan G. Purdy.

Posted to EATL Digest 13 Sep 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Sat, 14 Sep 1996 12:23:52 EDT