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 Eggs, separate out yolks
8 oz White chocolate melted and
-cooled
1 c Flour
4 oz Pecans, toasted
3 tb Flour
2 oz White chocolate melted
Mix figs, apples, apricots, pears, currants, bananas and bourbon in bowl.
Cover and macerate for at least 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 addition.
Beat in chocolate, then flour. Mix pecans and 3 tablespoons flour into
fruit mixture. Stir into batter. Beat whites until soft peaks form. Mix 1/3
whites into batter, then fold in remaining whites.
Pour batter into prepared pan. Cover with buttered aluminum foil. Place in
baking dish and add hot water to come halfway up sides of loaf pan. Bake
about 2 1/2 hours, or until cake tester inserted in center of cake comes
out clean. Cool cake complete before unmolding. Wrap in wax paper, then in
foil. Let stand at least 8 datys at room temperature.
Yields
1 Servings