Fruitcakes with Meringue Mushrooms Recipe

Name: Fruitcakes with Meringue Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 300F.
2
Line a standard muffin tin with paper liners.
3
Toss apricots, figs, and dates in a bowl with the liqueur.
4
In another bowl, whisk together flour, baking powder, and salt.
5
With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy.
6
Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed.
7
Beat in honey and vanilla.
8
Add flour mixture, and beat until just combined.
9
Fold in fruit mixture and hazelnuts by hand.
10
Divide batter evenly among lined cups, filling each three-quarters full.
11
Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes (if cupcakes start to brown too quickly, tent loosely with foil).
12
Transfer tin to a wire rack to cool completely before removing cupcakes.
13
To finish, use an offset spatula to spread cupcakes with frosting.
14
Dust meringue mushrooms with cocoa and place on top of cupcakes just before serving.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Fruitcakes with Meringue Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruitcakes with Meringue Mushrooms

How did you like this recipe?

Frequently Asked Questions