• Ingredients: 41
  • Serves: 2

A fruitcake to love with nonstick vegetable oil spray, chopped pitted medjool dates, chopped candied orange peel, chopped dried mission figs, oil-cured olives, nocello or frangelico, water, all purpose flour, baking powder, coarse kosher salt, ground nutmeg, ground cloves, ground cinnamon, plain whole-milk yogurt, olive oil, unsalted butter, room temperature, sugar, large eggs, coarsely chopped walnuts, shelled unsalted natural pistachios.

Ingredients

  • Nonstick vegetable oil spray
  • 1 1/4 cups chopped pitted Medjool dates
  • 3/4 cup chopped candied orange peel
  • 1/3 cup chopped dried Mission figs
  • 10 oil-cured olives
  • 2 tbsps. Nocello or Frangelico
  • 2 tbsps. water
  • 1 3/4 cups all purpose flour
  • 2 tsps. baking powder
  • 1 tsp. coarse kosher salt
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground cinnamon
  • 1/2 cup plain whole-milk yogurt
  • 2 tbsps. olive oil
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 3 large eggs
  • 2 cups coarsely chopped walnuts
  • 3/4 cup shelled unsalted natural pistachios

Tomato and Garlic Crust:

  • 2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved
  • 8 large garlic cloves, peeled
  • 2 large shallots, peeled, halved
  • 1 tbsp. dried oregano

Lamb:

  • 3 tbsps. olive oil
  • 4 garlic cloves, peeled
  • 3 large fresh rosemary sprigs
  • 2 2-pound racks of lamb , trimmed, frenched

Crema:

  • 2 cups sour cream
  • 2 tsps. minced canned chipotle chiles in adobo

Pork:

  • 2 tbsps. olive oil
  • 3 lb. country-style boneless pork ribs, cut into 3/4-inch cubes
  • 1/2 cup low-salt chicken broth
  • 11/2 cups chopped fresh cilantro
  • 4 tsps. cumin seeds, toasted
  • Grated hot pepper Monterey Jack cheese

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip

Directions

  1. Step 1 Position rack in center of oven and preheat to 350°F. Butter two 8 1/2×4 1/2×2 1/2-inch metal loaf pans.

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  2. Step 2 Spray with nonstick spray; dust with flour. Mix dates and next 5 ingredients in medium bowl. Let stand 15 minutes.

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  3. Step 3 Sift flour, baking powder, coarse kosher salt, nutmeg, cloves, and cinnamon into another medium bowl.

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  4. Step 4 Whisk yogurt and oil in small bowl. Using electric mixer, beat butter and sugar in large bowl until blended.

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  5. Step 5 Add eggs 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions alternately with yogurt mixture in 2 additions, beginning and ending with flour mixture.

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  6. Step 6 Stir in walnuts, pistachios, and dried-fruit mixture. Divide batter between prepared pans. Smooth tops.

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  7. Step 7 Bake cakes until tester inserted into centers comes out clean and cakes begin to pull away from sides of pans, about 50 minutes.
  8. Step 8 Cool in pans 30 minutes. Turn cakes out onto racks. Cool completely. DO AHEAD: Can be made up to 1 month ahead.
  9. Step 9 Wrap in foil, then enclose in resealable plastic bags. Store at room temperature up to 3 days or freeze up to 1 month.
  10. Step 10 Thaw frozen cakes in refrigerator.

Nutrition information

Calories 466 Carbohydrates 63 g (21%)
Fat 23 g (35%) Protein 7 g (13%)
Saturated Fat 9 g (45%) Sodium 308 mg (13%)
Polyunsaturated Fat 4 g Fiber 4 g (14%)
Monounsaturated Fat 8 g Cholesterol 78 mg (26%)