Free Range Fruitcake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun, dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied, ginger, chopped
1 cup gold rum
1 cup sugar
1 ¼ sticks unsalted butter (5oz)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 tsp. ground cinnamon
1 tsp. ground ginger
1¾ cups all purpose flour
1½ tsp. salt
1 tsp. baking soda
1 tsp baking powder
2 eggs
1/4-1/2 cup toasted pecans, broken
Brandy for a basting and/or spritzing
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Directions: |
Directions:Combine dried fruits, candied ginger, and both zest. Add rum and macerate, overnight, or microwave for five minutes to rehydrate fruit. Place fruit and liquid in a nonreactive pot with the sugar, butter, apple juice, and spices. Bring mixture to a boil, stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from the heat and cool for about 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to two days. Bring to room temperature before completing cake). Heat oven to 325°. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs, one at a time until completely integrated, then fold in the nuts. Spoon into a 10 inch nonstick loaf pan and bake for one hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes and check again. Remove cake from the oven and placed on cooling rack. Baste or spritz top with brandy, and allow to cool completely before turning out from pan . When cake is completely cooled, seal it in a tight sealing food safe container. Every 2 to 3 days, feel the cake, and if dry, spritz with brandy. The cakes flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed ! Yields: 10 slices. |
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Number Of
Servings: |
Number Of
Servings:Yields: 10 slices |
Personal
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Personal
Notes: I found this recipe courtesy of Chef Alton Brown, from his Food Network Show Good Eats, episode, “It’s A Wonderful Cake”, in 1999. And it IS just that !
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