Top | Desserts
Coffeecake with fruit
(recipe, Amy Halloran)
I based this on Bert Greene's Pumpkin Fruitcake, but couldn't bear to call it a fruitcake on Christmas. Instead, I advertised it as a coffeecake with fruit, and unbundled from their prejudices, people loved it.
- 1 cup black beauty or regular raisins
- ¼ cup good rum
- 1 cup chopped & pitted dates
- ½ cup chopped dried bing cherries
- ½ cup chopped candied ginger
- 3½ cups whole wheat pastry flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup butternut or acorn squash, cooked and pureed
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. baking soda
- 1¼ cups yogurt
- 1 cup toasted walnuts, chopped
- 1) Place the raisins and cherries in a jar with the rum. Cover and let stand overnight.
- 2) Butter and flour 2 tube pans. Preheat oven to 325 Farenheit.
- 3) Beat butter in a stand mixer until even and smooth. Gradually add 2 cups of sugar, and mix on medium for ages, or seven to ten minutes, whichever comes first.
- 4) Add eggs one at at time, mixing thoroughly after each addition.
- 5) Add squash, cinnamon and ginger.
- 6) Sift flour with baking powder and salt. Combine yogurt and baking soda. Stir these mixtures into butter-egg-squash mixture alternately with a spoon, beginning with the flour mixture.
- 7) Stir in the raisins, rum and cherries. Stir in dates and walnuts. Pour half of batter into each pan, and bake until a toothpick comes out clean, from 1 and a quarter to 1 and a half hours. Cool on racks for 5-10 minutes and unmold onto serving plates.