A Different Fruitcake

Name: A Different Fruitcake
Cuisine: United States
Ingredients: ½ cup brandy; 1 tablespoon plus 1 teaspoon baking soda; 1 teaspoon salt; 1 cup currants; 5 cups all-purpose flour; ½ pound (2 sticks) unsalted butter; 3 cups homemade unsweetened applesauce; ⅓ cup honey; 1½ cups sugar; 1 cup chopped good-quality citron; 1 cup chopped dried apricots; 1 cup white raisins; 1 cup chopped good-quality candied pineapple; 4 eggs, separated; 1 cup medium sherry; 1 cup dried tart cherries (not the candied or glaceed variety); 4 cups slivered almonds

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Fruitcake is controversial in our house. Andy likes it; Kathy doesn’t. We made a number of versions, but we couldn’t agree on one, until we tried this recipe by Nancy Oakes of L’Avenue Restaurant in San Francisco.

Ingredients

3 cups homemade unsweetened applesauce
½ pound (2 sticks) unsalted butter

Americas
United States
San Francisco
Cake
Dinner
Dessert
Vegetarian

Method

Heat the applesauce in a 2-quart saucepan. Add butter a few pieces at a time and stir until it is melted and the applesauce is bubbling. Add sugar, honey, and sherry. Cook until the sugar dissolves. Cool to room temperature. Add 4 egg yolks and mix well.
Preheat the oven to