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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By mhsolomondogs
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.
By beezle007_12550053
Ft. Washington, 60
on December 07, 2011
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This fruitcake looks great...I love the idea of all the dried fruits vice the candied ones my mum used to use. I noticed that the recipe calls for a 10 inch loaf tin. I only have the usual 9 x 5 inch tin...has anyone made the cake in this size tin? If you did, did it come out okay?
By 'houla
on September 11, 2011
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I'd like recommendations for nonalcohlic versions of this fruitcake. I've heard of using juices, melted jelly, and syrups instead of the booze. AB, what are your ideas? Anybody tried nonalcohic preservation for this cake?
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