In an effort to spring fruitcakes from their Holiday mental prison, I offer my Summer Fruitcake! No brilliant red glacéed cherries, but glacéed apricots, dried pineapple, dried dark cherries, pears and nectarines all plumped in peach and guava nectar, and accented with pear and cherry eau-de-vie. Pecans, almonds, hazelnuts and Brazil nuts join shredded coconut. To Meyer lemon, Rangpur lime and blood orange peels I’ve added Seville orange peels as well. The batter is similar to the White Fruitcake, but with peach 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. The garnish of a fresh bay leaf and lovely spring flower is sure to banish all thoughts of cedar boughs and holly!
Ingredients: flour, sugar, butter, eggs, coconut, glacéed apricots, dried cherries, nectarines, pineapple, white raisins, hazelnuts, almonds, pecans, Brazil nuts, candied Meyer lemon, Rangpur lime, blood orange and Seville orange peels, peach and guava juice, Kirsch, Pear William eau-de-vie, herb-infused brandy, vanilla, baking powder, spices and salt1 pound