Fruitcake with Grated Pears

Fruitcake with Grated Pears

Recipe By: Dan

INGREDIENTS

4.25c diced dried fruit (apricots, pears, peaches, cranberries,
cherries, white figs – no apples, dates, dark figs or prunes) 1.25c golden and/or lexia raisins
3T of good quality (make it yourself!) candied orange peel
1c bourbon (or Southern Comfort) (may replace up to 1/4c of this with Grand Marnier)
1c butter
1c white sugar
1.5T vanilla
1+1/4c all-purpose flour
1/8t baking soda
1/8t cinnamon
1/2t ground mace
1/2c sour cream (full fat)
8 eggs
1+1/2c cashews, ground into flour (measure before grinding – can be done with blender)

HOWTO

Hey!

So I have a response for the person with this request:

Recipe with grated pear?

It was a “light fruitcake” which called for light-coloured dried fruits (pears, peaches, apricots, golden raisins) and high-quality orange peel to be soaked in bourbon, mixed with grated fresh pear and soft nuts (cashews and pistachios), then cooked in a light batter which included sour cream and ground-up cashews, and a large number of eggs (8 or so). It was spiced primarily with mace and vanilla, with I think a little cinnamon, and it had no dates, prunes, molasses, brown sugar, candied or glacee fruit, or anything dark or fake that cause most of the usual complaints about fruitcake. It did not call for marzipan icing, nor did it call for any soaking in alcohol, and did not require any aging, though I think the recipe did say that it’s better if left to sit for a few days in the fridge (which is true).

I found the recipe in an article in a magazine which I picked up in a Safeway Grocery store in Winnipeg, Manitoba, Canada; published (I think) by President’s Choice brand, some 7 or 8 years ago (1997 or 1998). It was in an article on various fruitcakes called “Everything Old is New Again”.

I am also searching for this exact recipe – that is how I ended up on this page! I have re-created the recipe as closely as I can, and it does make a very good representation of the cake, but I have been seeking the original recipe for years (partly because there were a couple of other delicious-sounding cakes in the same article).

You remembered a lot more about where the recipe came from than I did – I hope I will be able to find it if I redouble my search with this new information!

Meantime – here’s the version I recreated from memory after I realized I lost the recipe:


Dan’s Light Fruitcake

4.25c diced dried fruit (apricots, pears, peaches, cranberries, cherries, white figs – no apples, dates, dark figs or prunes)
1.25c golden and/or lexia raisins
3T of good quality (make it yourself!) candied orange peel
1c bourbon (or Southern Comfort) (may replace up to 1/4c of this with Grand Marnier)

Chop fruit, mix with alcohol, seal in non-reactive (glass or plastic) container and let sit overnight.

1 fresh, firm (Bartlett) pear, peeled, cored and coarsely grated.
1.5c pistachio nuts, shelled, chopped
1/2c unsalted cashews, chopped

Mix grated pear and nuts into fruit mixture

1c butter
1c white sugar
1.5T vanilla
1+1/4c all-purpose flour
1/8t baking soda
1/8t cinnamon
1/2t ground mace
1/2c sour cream (full fat)
8 eggs
1+1/2c cashews, ground into flour (measure before grinding – can be done with blender)

Cream butter, add sugar, add vanilla.
Sift flour and dry ingredients together (not incl. ground nuts)
Add dry ingredients alternately with sour cream in 3 lots, beginning with flour.
Beat in eggs one at a time. (Mixture will be really silky and smooth until the last egg is added, then it may look a little curdled.)
Fold in ground cashews.
Fold fruit into batter just enough to coat all fruit.
Pour into greased and lines pan(s), bake at 325F for 1.25-1.75h or so.
Cool on racks and then wrap tightly and store in fridge. It’s best after it sits about a week, and it will keep up to 3 weeks.
Allow to come to room temperature before serving, for best flavour.


I hope you enjoy it! If you ever find the original article please let me know.

Dan.