Fruitcakes with Meringue Mushrooms

Name: Fruitcakes with Meringue Mushrooms
Yield: makes 12
Ingredients: 4 ounces dried apricots, cut into 1/4-inch pieces (1/2 cup plus 2 tablespoons); 4 ounces dried figs, stemmed and cut into 1/4-inch pieces (1/2 cup plus 2 tablespoons); 4 ounces plump, moist dates, preferably Medjool, pitted and cut into 1/4-inch pieces (scant 1 cup); 1/4 cup hazelnut-flavored liqueur, such as Frangelico, or brandy; 3/4 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup (1/2 stick) unsalted butter, room temperature; 1/2 cup packed light-brown sugar; 1/4 cup granulated sugar; 3 large eggs; 2 tablespoons honey; 1 1/2 teaspoons pure vanilla extract; 1 cup hazelnuts (about 4 ounces), toasted and skinned (see page 323), then coarsely chopped; Seven-Minute Frosting (page 303); Meringue Mushrooms (page 250); Cocoa powder, for dusting

January 24, 2012

Inspired by the time-honored specialty cakes of Christmas, these down-scaled versions are studded with mixed dried fruits and nuts and flavored with spirits. Once baked, they are blanketed with billowy frosting and topped with another familiar holiday treat, meringue mushrooms. In place of the apricots, figs, and dates used here, you may substitute other fruits, such as dried pineapple or candied citrus peel. Just be sure to purchase good-quality fruits from a store with a high turnover (avoid supermarket varieties sold as “mixed candied fruit”) and use kitchen shears to cut the fruit into uniform pieces.

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