Free Range Fruitcake
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 1 lemon, chopped coarsely
zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
1 1/4 sticks unsalted butter
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/2 cup toasted pecans, broken
brandy for basting / spritzing
Combine dried fruits, candied ginger and both zests. Add rum and
macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive 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 heat and
cool for at least 15 minutes. (Batter can be completed up to this
point, then covered and refrigerated for up to 2 days. Bring to room
temperature before completing cake.)
Heat oven to 325�F. 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 nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1
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 oven and place on cooling rack or trivet. Baste or
spritz top with brandy and allow to cool completely before turning
out from pan. When cake is completely cooled, seal in a tight
sealing, food safe container. Every 2 to 3 days, feel the cake and
if dry, spritz with brandy. The cake's flavor will enhance
considerably over the next two weeks.
Source of Recipe: Good Eats, Alton Brown
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