Free Range Fruitcake

Recipe courtesy Alton Brown

Show: Good EatsEpisode: It's a Wonderful Cake

Rated: 5 stars out of 5Rate itRead users' reviews (127)

Cook Time:
--
Level:
Easy
Yield:
10 slices

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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.

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Comments & Reviews

recipe Free Range Fruitcake
abijita plano, TX 06-18-2010
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absolutely flawless recipe
Rated: 5 stars out of 5

I made this cake number of times and it turns out just perfect. the taste is out of the world.
recipe Free Range Fruitcake
Laura Wyckoff, NJ 01-15-2010
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See, here's the problem...
Rated: 5 stars out of 5

My first attempt at this cake was my first fruitcake ever and we ate it for desert on New Year's Eve, when it was only three... days old... I know, you gasp, but this brings me to my problem.. I want to make it again this weekend (because I've decided friutcake isn't just for Christmas anymore!) and I have NO IDEA how I can possibly POSSIBLY let this sit for two weeks!!! My REAL problem though is storing. I don't have the right size tupperware container and all my tins are too short and well, it's just a pickle. Suggestions anyone? Also, anyone ever try this using applejack brandy instead of rum to macerate the fruit? I've only been watching his show for a few weeks and Alton Brown has changed my (food) life! He's the best!Read more
recipe Free Range Fruitcake
Nancy Salem, NH 01-05-2010
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Good Eats Indeed
Rated: 5 stars out of 5

I made two batches of this 10 days before Christmas. I soaked the fruit in dark rum, used preground spices - 1/4 tsp cloves... and 3/4 tsp allspice, one full cup of nuts and brushed with cognac. I baked one batch in 4 small loaf pans and the other in a large loaf pan. The pans are dark so I lowered the heat 25 degrees. The result was delicious!! I would say that I prefer the small loaves and it was tastier after two weeks. This will definitely be a holiday tradition for me. My only "complaint" would be that I would like more nuts. Next year I will replace one cup of the fruit for a second cup of nuts. Read more
recipe Free Range Fruitcake
marion asheville, NC 01-05-2010
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WOW!!!
Rated: 5 stars out of 5

This is the best fruitcake ever, ever, ever. Even those who said they hated fruitcake, loved it. I doubled the recipe and... made 8 small loaves-it was perfect-there is no room for improvement. Next year there will be 16. Thank you AB.Read more
recipe Free Range Fruitcake
ec none, OH 01-02-2010
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Best fruitcake recipe I've ever made.
Rated: 5 stars out of 5

I usually modify recipes I come across to suit my tastes, but this one I made exactly as directed by A.B., right down to the... overnight fruit soak in rum. The result had all the right notes - dried fruit with real flavors rather than candied sickly sweetness, enough alcohol to make it really tasty without being inebriating (safe for kids, even my fuss-budget had seconds), the right amount of nuts, and the spices are perfect. I made a double recipe and baked in 4 small loaf pans; brushed with brandy and wrapped in parchment paper, then into zip-locks with about 2 tsp brandy in each to keep moist. The result is a perfect fruitcake, no lie. Everybody who tried it wanted more. It needed to age for about 10 days before the first bite, the spices are a bit bright/astringent before that - it just continued to get better the longer it was stored. I'd have liked to keep one for a few more weeks, but three weeks out, they're gone..... Read more
recipe Free Range Fruitcake
shilpa San Diego, CA 12-29-2009
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The best cake ever
Rated: 5 stars out of 5

My husband is not a big cake fan, but after he tasted this cake he asked for the second serving which really surprised me.