Free Range Fruitcake

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Rated 5 stars out of 5
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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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Newest Ratings and Reviews

Read all 47 reviews

  • on January 17, 2013

    Flag

    I got it "good and drunk," keeping it wrapped in a brandy-soaked cheesecloth and let it age for about a month. I toasted a couple slices and served them with a dollop (or two of marscapone cheese, as suggested by Alton.... Knocked my socks off! I meant to keep it for another month, but it didn't last! I'll do this cake every year for the rest of my life! Thanks, Alton!

    people found this review Helpful.
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  • on September 29, 2012

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    I have never made a fruitcake in my life, but I have to say with all honesty that this is the best
    fruitcake. I made two, and gave my sister in law one of them, she raved about it, and other people that have tried it have complemented me all kinds saying that it was the best they have ever tried. So I'm making it again this year. Thanks Alton for giving me the inspiration and the best recipe for a fruitcake ever. A fan for life, thanks Nancy

    people found this review Helpful.
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  • on December 10, 2011

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    Best fruitcake ever! I made ten mini sized out of two recipes, this used up all of the fruit I purchased, and amazingly it cost exactly $16. (For the fruit only. After reading that the cake could be hard to slice, I added an extra egg. Instead of the apple juice I substituted applesauce. The cake was super easy to slice. I made one batch with the fruits soaked in rum, and another soaked in apple juice. Both were equally delicious.

    people found this review Helpful.
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