Thursday, November 20, 2008

Holiday Season

When I was growing up my mother used to make Apricot Macadamia Nut Bread bread for everyone she knew as a holiday gift. At her peak she would make over 100 loaves of it, in batches of 3, all while listening to Handel's Messiah on a record from the 60's. I've asked her for the recipe a number of times, but she can't seem to find it anymore. Today I think I finally found it on the internet. Yes, my precious internet does know everything. This recipe calls for a bundt pan, but my mother used to make it in standard size loaf pans, but for three loaves of bread I would double this recipe. I distinctly remember 1 stick of butter per loaf of bread.

My mother stopped making the bread about 12 years ago (which coincides with me no longer being in the house to torture with the same record for 2 solid months). She claimed that it was to much work. Instead she now makes over 200 jars of apricot jam. Because that makes sense.

Apricot Macadamia Nut Fruit Cake
3/4 Cup butter (1 1/2 stick)
1 Cup sugar
3 Eggs (separated)
1/2 Cup milk
2 Tablespoons apricot brandy
1/2 Teaspoon vanilla
1 3/4 Cups sifted all-purpose flour
1 Cup chopped dried, chopped, apricots
1 Cup golden raisins
1 Cup chopped, roasted, salted macadamia nuts
1/4 Teaspoon cream of tartar

Preheat oven to 275 degree. Grease and flour 6 cup Bundt pan. Cream butter and sugar in large bowl. Beat yolks to blend in small bowl and add to butter mixture. Combine milk, brandy and vanilla in another small bowl. Add to butter alternately with flour in 4 batches, mixing well after each addition. Stir in apricots, raisins and nuts. Beat whites until soft peaks form. Add cream of tartar and continuing beating until stiff but not dry. Gently fold whites into batter. Spoon into prepared pans, spreading evenly. Bake until tester inserted in center comes out clean. About 2 1/4 hours. Cool completely in pan on rack. Slice and serve, or wrap with plastic and store.

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