Love this fruit cake! Features toasted pecans, apples, apricots and a slight hint of ginger lending to a unique delicious flavor.
- 3/4 cup pecan halves, toasted
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter, softened
- 2 eggs
- 1 cup dried apples, chopped
- 2/3 cup dried apricots, chopped
- 2 tablespoons fresh ginger, grated
- 4 slices fresh red apple
- 5 dried apricot halves (not unsulfured)
- 2 tablespoons pecan halves
- 1/4 cup butter
- 1 tablespoon honey
- 1 tablespoon bourbon or rum
Preparation time 25mins
Cooking time 75mins
Adapted from bhg.com
Preheat oven to 350 degrees F.
Generously grease and lightly flour a 9-inch springform pan; set aside.
Place the 1/2 cup toasted pecans in a food processor; cover and process until finely ground. In a large mixing bowl combine ground pecans, flour, sugar, baking powder, and salt. Add milk, 1/2 cup butter, and eggs. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute (batter will be thick).
Fold in chopped dried apples, chopped dried apricots, and ginger. Transfer to prepared pan; spread evenly. Arrange fresh apple slices, dried apricot halves, and remaining pecan halves over batter.
Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove sides of pan. Cool completely on a wire rack. Remove bottom of pan.
To serve, in a small saucepan melt 1/4 cup butter; whisk in honey and bourbon or rum. Brush some of the sauce over cake before slicing. Serve with remaining sauce.
Use bourbon or orange juice to moisten a large piece of 100% cotton cheesecloth; wrap cake in the cheesecloth. Place in a large resealable plastic bag or wrap in plastic wrap. Store in the refrigerator up to 1 week.