Free Range Fruitcake

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Prior posts have said it all: EXCELLENT. I love fruitcake, never thought I could make one. This makes me happy, happy, happy. I am making Holiday Baskets this year, and the fruitcake will be the star attraction. I'll be making this again and again, and not just for Christmas. Thanks, Alton. muaaaah!!!

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Unbelievable! This is the BEST fruitcake I've ever tasted, and I'm not just saying that because I made it! I used all natural intgredients and followed the recipe to a T, and I'm getting RAVE REVIEWS from my colleagues at work! I'm trying to break the "Yuck, fruitcake?!!" mold by intruducing people to quality ingredients, and the expertise given by Mr. Alton Brown! YUM! I've just discovered a new tradition for the holidays!

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This is without doubt, the best fruit cake ever. Even if you hate fruit cake, you will love this. My wife and I discovered this recipe three years ago and it is not the holidays without it.

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One of my favorite recipes!:
I'm currently using 1/3 cup each of walnuts, pecans, and hazelnuts. Experiment with different types of alcohol. My latest batches had half the fruit soaking in blood orange liquor, the other half in brandy. Port or other fortified wines are also delicious. Let the fruit macerate in the liquor(s for at least a couple days. Wait for the liquid to become syrupy...then it's ready to go to the stovetop. Soak cheesecloth in the hard liquor of your choice, wrap the cake, then wrap in plastic wrap, then foil. Remove the cheesecloth once a week, soak, and re-wrap. I highly recommend Pensey's spices for the recipe. I use spelt flour instead of regular flour, and I go by weight (178.5 grams instead of volume so the result is consistent.

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This Fruit Cake is the BEST! None of the nasty citron most fruit cakes have. I wrap in cheese cloth and baste with brandy every few days insted of just spritzing.

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This is my third Christmas making this fruitcake. Yum, yum and yum! I triple the recipe, use a bit heavier hand with the spices, and sub in different fruits as needed. I'm not a fruitcake fan, but this is the best cake ever! I've kept them as long as a month, but that's the end of my restraint - they're even better on Day 30. Expensive, but worthwhile, holiday tradition for my family.

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My husband and I made this wonderful fruit cake to give as gifts last year. We had rave reviews from everyone! We decided not to do individual loafs but instead made "cupcakes" . Everyone loved these individual morsels of love.

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I've never really liked fruit cake but my husband does and begged me to make some, so I did. It is amazing!! It wasn't hard to make at all. Making it again right now to give away as gifts for the holidays.

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Awesome recipe. And very forgiving too. I made my own candied ginger. Also instead of just orange and lemon zest, I used candied lemon and orange peel. Also I used pulp of an apple instead of unfiltered apple juice. It turned out absolutely delicious. I made two loafs. And I am using all my willpower not to eat it all in one day. Yummo!!

UPDATE!!
After making it since three years now, I absolutely love this recipe. I have made it tons of times and gave them as gifts. People absolutely love it. I always make lots of changes, but it turns out great every time. Perfect recipe if there was ever one. :D

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So good-definitely the best fruitcake ever! I gave a couple of these as gifts and somehow managed to save part of the one I kept for myself. I wrapped it well and stashed it in the back of the fridge. Just had a piece...6 months later...and it is even more delicious. Totally worth the expense and effort. I'll be making this again!