MOROCCAN FRUITCAKE

Moroccan Fruitcake image

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 13

1/2 cup dried currants
1/2 cup raisins
1/2 cup dried figs, cut into 1/2-inch dice
1/2 cup dried apricots, cut into 1/2-inch dice
1/2 cup prunes, cut into 1/2-inch dice
1 cup hot Assam tea, or other strong black tea
1 1/2 cups self-rising flour
2 teaspoons ras el hanout
1/4 teaspoon kosher salt
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
Whole milk
Salted butter, room temperature, for serving (optional)

Steps:

In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.