Moroccan Fruitcake Food

MEXICAN FRUITCAKE

Mexican Fruitcake image

A fruitcake with a south-of-the-border twist. This recipe was my grandmother's. I believe she got is from a friend.

Provided by Bitter Moon

Categories Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups flour
2 eggs
1 (20 ounce) can crushed pineapple
2 cups sugar
1 teaspoon baking soda
1 cup chopped nuts
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla

Steps:

Combine eggs, pineapple, sugar, soda, and nuts.
Bake at 350 for 45 minutes.
To make the icing, combine cream cheese, butter, powdered sugar, and vanilla.
Ice cake while still hot from the oven.

MOROCCAN FRUITCAKE

Moroccan Fruitcake image

The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1/2 cup dried currants
1/2 cup raisins
1/2 cup dried figs, cut into 1/2-inch dice
1/2 cup dried apricots, cut into 1/2-inch dice
1/2 cup prunes, cut into 1/2-inch dice
1 cup hot Assam tea, or other strong black tea
1 1/2 cups self-rising flour
2 teaspoons ras el hanout
1/4 teaspoon kosher salt
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
Whole milk
Salted butter, room temperature, for serving (optional)

Steps:

In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.

DRIED FRUIT AND NUT CAKE

Dried Fruit and Nut Cake image

From Alice Medrich's book Pure Dessert. These are basically fruit and nuts with a bit of flour and eggs to bind them together. Exceptionally easy to make, delicious and nutritious, this cake makes not just a fantastic snack, but also a perfect addition to the cheese platter. The fruits can be varied, and as long as they are natural, unsulfered and of a good quality, the end result will be terrific.

Provided by Bren in LR

Categories Dessert

Time 1h45m

Yield 2 small loaves

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup firmly packed brown sugar
3 cups total coarsely chopped dried fruit (ie -- figs, dates, apricots, prunes, peaches, nectarines, cherries, pears...choose what you want)
1 1/2 cups walnut halves, may use broken pieces
1 1/2 cups pecan halves, may use broken pieces
3 large eggs
1 teaspoon pure vanilla extract

Steps:

Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
To serve, cut into thin slices with a sharp heavy knife.

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