On Thu, 29 Nov 2007 00:25:58 -0800, sf wrote:



>Ooooh! Another cook along? Great! I'm free that weekend and I can
>certainly figure out something to bake. Count me in Christine!

Great!!!!!
What are you thinking of baking???

I might also try another fruitcake recipe. I found this one on David
Lebovitz's site.... I haven't tried it yet,but it looks good to me...

Christine

Chocolate-Cherry Fruitcake
Makes 2 loaf pan-sized cakes


1 1/2 cups (210g) dried cherries, well-chopped
1/4 cup (60ml) plus 6 tablespoons (90ml) rum, whisky, or amaretto
1 1/4 cup (170g) all-purpose flour
1/2 cup (50g) unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons (140g) butter (salted or unsalted), at room temperature
2 cups (400g) sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup (180g) buttermilk or plain yogurt (regular or low-fat)
1 cup (135g) walnuts, pecans, or almonds, toasted and finely-chopped
3/4 cup (120g) chocolate chips


1. A day or so before you make the cake, toss the cherries in ½ of
liquor. Cover, and let macerate.
2. To bake the cakes, grease two 9-inch (23 cm) loaf pans and line the
bottoms with parchment paper or dust with cocoa powder. Preheat the
oven to 350F (180C).
3. Sift together the flour, cocoa, salt, baking soda, and baking
powder. Set aside.
4. In the bowl of a standing electric mixer, or by hand, beat the
butter and sugar until very light and fluffy. Stir together the eggs
and yolk with the vanilla, then dribble them in while beating.
5. Mix in one-third of the flour/cocoa mixture, then half of the
yogurt or buttermilk. Then mix in another third of the dry
ingredients, then the rest of the yogurt. Finally add the remaining
dry ingredients, and gently stir in the nuts, chocolate chips and
cherries. (Which should have absorbed all the liquid. If not, add that
as well.)
6. Divide and smooth the batter into the two prepared loaf pans and
bake for 45 minutes, or until a toothpick inserted into the center
comes out clean. Let stand on the countertop for about 15 minutes.
7. With a skewer, poke 50 holes in the cake and spoon 3 tablespoons of
liquor over each cake. Let cool.


Storage: These cakes will last, well-wrapped, for about a week. If you
want a really boozy cake, you can brush with additional liquor every
few days before serving.

They can also be frozen, although if you choose that route, don't add
liquor to them. You can rewarm them once they're thawed and add it
later.