1 Video | Photo: Free Range Fruitcake Recipe
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
- 5 ounces unsalted butter (1 1/4 sticks)
- 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 all purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1/4 to 1/2 cup toasted pecans, broken
- Brandy for basting and/or spritzing
Directions
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 degrees.
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. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 211 reviews
By koskihome_9002471
Nixa, MO
on February 25, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I hate Fruitcake. I'll never forget my first taste, at my Aunt's house one Christmas a long time ago. It was the most disgusting thing I've ever tasted. Not any more! I made this for the first time this Christmas, and its now a staple. I made 20 mini loaves (5 per batch to give away as gifts, and boy am I popular now! I subbed a few of the fruits that I couldn't find, but just made sure I had the full aggregate amount. Forgot to stir in the nuts in one batch and, while it wasn't fatal, it sure was better with them in there. Used AB's recipe for candied ginger, too, and saved a bunch of money. This is not inexpensive to make, but heck, its the holidays -- so go for it. As a matter of fact, this is now the end of February, and I loved it so much, I'm going to make one more batch just for me. I gave away too many. One tip: The results are WAY better if you macerate the fruit for 24 hours rather than microwaving. As AB says: Your patience will be rewarded.
By george.foote_:)
Jacksonville, FL
on January 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My daughter and I have made this recipe three years in a row now and the family loves it. My mother used to make fruit cake for the holidays and we now use this fruit cake as one of the ways we honor her memory each year. Thanks for the great recipe and we think its great that you have the video with it as well.
By nancysasso
Montreal
on January 07, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Just made it, my kitchen smelled heavenly while it was baking. Will have to wait a few weeks to taste it., so far I can't make a full rating, so I will add to this review later this month. I had a piece on Christmas Eve, and I couldn't believe how good it was. This is a definately a keeper, 5+ stars. Made it again in 2012, still great. Thank you Alton for a great recipe. Nancy M.
Read all 211 reviews