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I found the cake!    And it’s a bit of a story!

But before I launch into it – thanks so much Fruffy and Sherry for your responses.  Not the one I was looking for but they do sound very nice so I have filed them.  Much appreciated. 

Now, to the story.  I checked my computer files but nothing.  I went through a big pile of cuttings and printouts that I use regularly, I was sure it wasn’t in that lot and I was right.

Then I went through another – very old – pile of cuttings and printouts without much hope of finding it but there it was!   Naturally, it had to be the third to last piece of paper in a pile about six inches tall!

It was originally posted by Liz (who also called herself Lizard) on 12 May 2004. 

Now comes the funny part – I noticed that it was a recipe from Bon Appetit in August 1978.  That caused me to do an abrupt about turn!  There’s a big bookcase on the wall behind our little desk in the house and sitting on there I have HUGE bound book of all the Bon Appetit volumes for 1978, which was given to me by an American friend here years ago.   I looked up the August issue and there it was.   So while I was searching everywhere and going nuts wondering what I had done with it, it was there, sitting just behind me, the whole time!!!  It’s in an article about Joan Hackett catering a party for a charity for other big name stars.

Here’s the recipe.  I have no idea if Liz(ard) checks in here any more, but if you do – a big thanks again for introducing it to me in the first place.

I remember that we had a discussion about the glaze, I had a hard time getting it to soak in and Liz(ard) said she wrapped hers in cheesecloth soaked with the glaze.

As I said in my first post, we ate this with friends inThailandonChristmasBaybefore the Boxing Day Tsunami which destroyed our beach bungalow – luckily we realised what was happening when the sea went away and made a run for it.   

The cake is delicious! 

I have made a note of the few adjustments I made:

JOAN HACKETT’S COGNAC-GLAZED FRUITCAKE

Recipe from Bon Appetit August 1978

 10 – 12 dried apricots

1 cupCognac

½ cup butter (4 oz) room temperature

½ cup sugar

½ cup packed brown sugar

1 ½ cups unbleached flour

2 tsp cinnamon

½ tsp nutmeg

½ tsp allspice

¼ tsp baking soda

4 large eggs, beaten

1 cup unsweetened apple sauce

½ cupCognac

1 tbsp vanilla

2 tsp almond extract (did not use this)

½ cup dark raisins

½ cup golden raisins

½ cup chopped pitted prunes

½ cup chopped dried apricots

½ cup chopped dried pears

½ cup chopped pitted dates

½ cup chopped pecans

½ cup chopped walnuts

½ cup chopped Brazil nuts

(I also included a little dried pineapple and a few dried cherries)

Glaze:

12 oz jar apricot preserves

½ cup fresh lemon juice

10-12 whole pecans

Cognac(optional)

Plump whole apricots in 1 cupCognacseveral hours or overnight.

Preheat oven to 275F.  Generously grease a 10 inch bundt pan.  Cream together butter and sugars in large mixing bowl.  Add flour, spices and baking soda.  Blend in eggs, applesauce, ½ cupCognac, vanilla and almond extract. 

In separate large bowl, thoroughly coat dried fruits (exceptCognacplumped apricots) and nuts with ½ cup flour.   Add to batter and mix well.  Spoon into prepared pan and bake 1 ¼ to 1 ½ hours, or until cake pulls away slightly from sides of pan.  Cool in pan on rack 20 to 30 minutes.  Remove from pan and place on serving plate.

For Glaze: Place preserves in small pan and cook over medium –low heat untyil completely melted, about 5 minutes.  DrainCognac from plumped apricots and add to preserved.  Remove from heat and stir in lemon juice; strain mixture.  Add apricots and pecans and allow to cool completely.

When glaze has cooled, remove apricots and pecans and arrange alternately over top of cake, pressing down slightly.  With skewer poke holes intermittently in cake.  Gradually pour glaze over entire surface, using spoon to coat sides evenly.  Allow to stand uncovered several hours, occasionally spooning accumulated glaze from bottom of dish over cake and poking additional holes until all liquid is absorbed.  If desired, add moreCognacto heighten flavour and increase moistness.

Cake will keep for months wrapped tightly and refrigerated.  Add moreCognacwhen desired.