Fruitcakes

In an effort to spring my fruitcakes from their Holiday mental prison, I offer my new Summer Fruitcake. This cake is much like the Winter Fruitcake with a few substitutions in the lineup of fruits and nuts. Walnuts instead of hazelnuts, and a decidedly tropical turn with dried pineapple and mango added to the cherries and nectarines, all plumped in papaya and guava nectar. Yuzu (Japanese lime) and Celebes papeda (a kind of pommelo) peels join the Meyer lemon, Rangpur lime and blood orange peels.  The batter is similar to the White Fruitcake, but with papaya and guava nectar instead of orange juice, and scented with cardamom, cinnamon and vanilla. The soaking cognac is infused with the rare, fragrant Shekwasha citrus peel. Topped with a beautiful spring flower, sure to banish all thoughts of cedar boughs and holly! 

Ingredients: flour, sugar, butter, eggs, coconut, dried cherries, nectarines, pineapple, mango, white raisins, walnuts, almonds, pecans, Brazil nuts, candied Meyer lemon, Rangpur lime, blood orange, yuzu and Celebes papeda peels, guava and papaya juice, herb-infused brandy, vanilla, baking powder, spices and salt 
1 pound

Ever since Art Pollard introduced himself as a fan of mine at the Fancy Food Show in San Francisco several years ago I have been thinking of some way to incorporate his work into mine. A maverick chocolate entrepreneur, he was told repeatedly that his concept of sourcing his own beans from the most remote places in the world to craft single origin chocolate bars would never be economically feasible. This was just the kind of challenge he relishes. As Amano Artisan Chocolate he has since racked up more awards than any other chocolate maker in the world.

Answering calls for a new fruitcake creation, I decided that a chocolate-infused one would work well with several varieties of orange, much like my Four Orange Chocolate Sauce. At his suggestion that this flavor paired well with citrus I have chosen to marry his rich complex Morobe chocolate from Papua New Guinea with a heavenly array of fruit and nuts. This is one of the wildest places left on earth, and you can taste that in memorable layers of flavor that populate each bite.

Ingredients: flour, sugar, butter, eggs, coconut, glaceed apricots and cherries, golden raisins, almonds, pecans, Brazil nuts, walnuts, candied Seville orange, Rangpur mandarin lime, blood orange and bergamot orange peels, orange juice, Morobe chocolate, orange peel brandy, orange oil, baking powder, salt
1 lb.

Cooks traditionally made a both a light and a dark cake, so named by the tone of their fruit and batter. With molasses, brown sugar, port wine and spices, dark cakes were darker in flavor as well. Since my grandmother's recipe was lost, I worked from many old sources to forge a unique take on this classic. I chose cardamom, cinnamon, nutmeg, 10-year-old Ficklin port, local hazelnuts and pecans. Walnuts are doused with boiling water before toasting to reduce bitterness.

Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. I use their dark raisins, prunes, soak their black figs in Pear William eau de vie. Kadrawi dates, an ancient variety, come from Flying Disc Ranch in Thermal, California. Into the mix go my own rare candied Texas lemon and Buddha's hand citron, bergamot, blood orange and white grapefruit peels, candied young ginger. Each cake is soaked in Jack Daniels bourbon whiskey, topped with California bay leaf and candied blood orange peel star.

Ingredients: flour, sugar, butter, eggs, glacéed cherries, dark raisins, currants, dates, prunes, figs, walnuts, hazelnuts, pecans, coconut, orange juice, molasses, candied ginger, bergamot, blood orange, Buddha's hand citron & Texas lemon peels, pear brandy, port wine, Jack Daniels bourbon, baking powder, spices, salt
1 pound

My grandmother's original recipe. Although I've removed most of the glacéed fruit and added my own, improving even this original, the cherries and pineapple are still here. There are fine Brazil nuts, local pecans and whole blanched toasted almonds. Walnuts are doused with boiling water before toasting to reduce their bitterness.

Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. Their golden raisins are here, the best I've ever had. My candied young ginger, candied bergamot, Rangpur lime, Meyer lemon and blood orange peels are all included. Each cake is soaked in the finest French cognac, topped with a California bay leaf and candied white grapefruit peel star.

Ingredients: flour, sugar, butter, eggs, white raisins, dried pineapple, glacéed cherries, coconut, fresh orange juice, Brazil nuts, almonds, walnuts, pecans, candied young ginger, candied Meyer lemon, blood orange, bergamot & Rangpur lime peels, brandy, baking powder, salt
1 pound