Hazelnut Fruitcake Food

THE BEST FRUITCAKE

Steps:

• Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
• Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
• Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
• Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
• Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
• To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

HAZELNUT FRUITCAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a deep, 20cm round cake tin and line the base and sides with baking parchment. Put the whole hazelnuts, plus 1 tbsp each of the sugar and flour, into a food processor and whizz until the hazelnuts are as fine as you can get them.
• Add the butter, remaining sugar and eggs to the processor, then tip in the vanilla, spice, ¼ tsp salt, remaining flour and baking powder. Whizz until smooth. Remove the blade, then stir in the grated courgettes, apple and dried fruit.
• Spoon the mix into the tin, smooth the top, then scatter with the chopped hazelnuts, pressing them into the batter a little. Bake for 1 hr 10 mins (see tip, below), covering the top loosely with foil after 45 mins, until the cake is risen and golden. Cool in the tin for 20 mins, then remove and cool on a wire rack.

FRUITCAKE BROWNIE DROPS

Steps:

• Combine the brandy, rum and dried fruit in a microwave-safe bowl. Microwave until hot, 1 to 2 minutes; let stand 20 minutes.
• Meanwhile, melt the butter, unsweetened chocolate and chocolate chips in a saucepan over medium heat, stirring, until smooth; let cool 10 minutes. Whisk the flour, baking powder and salt in a medium bowl.
• Mix the eggs, granulated sugar and vanilla in a large bowl using a wooden spoon. Stir in the melted chocolate mixture. Add the flour mixture and stir vigorously until incorporated. Stir in the soaked dried fruit and liquid. Cover and refrigerate until the dough is slightly firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Scoop tablespoonfuls of dough about 2 inches apart onto 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and set on top, about 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.
• The way you measure flour can make a big difference in your cookies: Spoon into measuring cups, then level with a knife. Do not pack.

ITALIAN FRUITCAKES WITH FRANGELICO CHOCOLATE SAUCE

Steps:

• For cakes:
• Preheat oven to 300°F. Butter and flour 12 miniature Bundt molds or 12 oversize muffin cups (each about 1-cup capacity). Toss nuts, figs, chocolate and ginger in medium bowl to blend.
• Using electric mixer, beat butter and sugar in large bowl until smooth and fluffy. Beat in eggs, 1/4 cup Frangelico and orange peel (mixture may look curdled). Sift both flours and salt over batter; mix in. Stir in nut and fruit mixture.
• Divide batter among molds. Bake cakes until tester inserted near center comes out clean, about 45 minutes (about 55 minutes if using muffin cups). Turn cakes out onto racks; brush with 1/4 cup liqueur. Cool cakes completely.
• Cut out twelve 10-inch cheesecloth squares. Pour 1 1/2 cups liqueur into small bowl. Dip 1 square into liqueur; squeeze out some but not all liqueur. Wrap 1 cake in liqueur-soaked cheesecloth, then in foil. Repeat dipping and wrapping with remaining cakes, adding more liqueur if needed. Chill at least 1 week and up to 2 weeks. Bring cakes to room temperature before serving.
• For sauce:
• Stir chocolate, 2/3 cup cream and liqueur in heavy medium saucepan over low heat until chocolate melts and sauce is smooth.
• Arrange 1 cake on each plate. Drizzle with sauce. Pipe or spoon whipped cream alongside, if desired, and serve.