This is a dense fruitcake, full of flavor, that should be thinly sliced and enjoyed in moderation, maybe accompanied by cream, mascarpone, or thick yogurt. 

Makes 2 Fruitcakes

Butter or olive oil for pans

2 pounds mixed fried fruit (pitted Medjool dates, prunes –preferably from Agen, candied pineapple, candied cherries and or cranberries, dried apricots etc)

2 tablespoons freshly grated orange zest

4 eggs

1 cup granulated sugar

1 ½ cups mashed, baked butternut squash

2 cups sifted all-purpose flour

2 teaspoons double acting baking powder

½-1 teaspoon kosher salt

2 teaspoons vanilla extract

1 ½ pounds mixed nuts (shelled pistachios, shelled almonds, shelled walnuts and/or pecans)

Maple syrup or warm honey to brush the cake

1/2 cup Armagnac, Grand Marnier or Brandy

Line two 9-inch pans with parchment paper, or one 9-inch square and one long cake pan and brush with butter or oil. Heat the oven to 275 F (140 C).

Combine the dried fruit in a bowl with cherries and orange jest. Sift together the flour, baking powder and salt. Sift this over fruit. With your hands, toss to coat.

In medium bowl, preferably on a standing mixer, beat eggs with sugar until frothy. Add the squash and the vanilla extract and mix. Pour over the fruit.

With wooden spoon, mix very well. Fold in the pistachios, almonds, pecans and walnuts, and mix until coated with batter.

Divide the mixture between the pans. Using your hands, press to pack the batter very firmly and fill in open spaces.

Bake for about 1 1/2 hours, until the tops of cakes look dry but not brown. When the cakes are done, transfer to cooling racks. Let stand for 5 minutes, then release springform and peel off parchment paper on sides.

While cakes are still hot, brush lightly with syrup or honey. Let cool 30 minutes, then prick with a toothpick all over and spoon the Liqueur or Armagnac on top.

When completely cool, remove the cakes from pan base and peel off parchment paper on bottom.

It is advised not to eat right away but wrap the fruitcakes in plastic wrap and try them the next day.

They will keep for two months in refrigerator, their flavors getting even better.

Sprinkle with more Armagnac or liqueur before serving.

The post Boozy, Delicious Fruitcake appeared first on Aglaia's Table οn Kea Cyclades.

I doubled the recipe, making a round, simply decorated cake, and a log, for Marianna and Leonida Allamani’s 16th birthday.  

See the BASIC RECIPE to make the cake and the chocolate Glaze.

2 cups homemade or store-bought sour cherry or cherry preserves

About 1/2 cup or more, Cherry Brandy or Grand Marnier liqueur

500 grams (about 1 pound) double cream, whipped with 1/3 cup icing sugar

1 cup mascarpone

About 1 cup shelled raw pistachios

A few Maraschino cherries

After baking it, let the cake cool for 20-30 minutes, then carefully cut in half horizontally with a large knife. Place each half on a cutting board lined with parchment paper, cut-side up.

In a small sieve drain the preserves over a bowl to collect the syrup.

Mix the syrup with the liqueur, using more or less, according to your taste.  With this mixture douse generously the cake pieces, making sure you pour syrup all over the surfaces.

Toss the whipped cream with the mascarpone, and spread generously with this mixture both the bottom part of round cake and the log, scattering the cherries over the cream. 

Very carefully place the second part of the cake over the cream and cherries, and with a spoon pour the glaze over the cakes.

Let the glaze cool for 10-15 minutes, then decorate the top with pistachios and maraschino cherries. Let cool and refrigerate for a few hours or overnight, before cutting to serve. 

The post My ‘Black Forest’ Chocolate Cake appeared first on Aglaia's Table οn Kea Cyclades.