Free Range Fruitcake Recipe - Cooking Index
Free Range Fruitcake Recipe - Cooking Index
| 1 cup | 160g / 5.6oz | Golden raisins |
| 1 cup | 62g / 2.2oz | Currants |
| 1/2 cup | 46g / 1.6oz | Dried cranberries |
| 1/2 cup | 118ml | Dried blueberries |
| 1/2 cup | 31g / 1.1oz | Dried cherries |
| 1/2 cup | 118ml | Dried apricots |
| Zest of one lemon - chopped coarsely | ||
| Zest of one orange - chopped coarsely | ||
| 1/4 cup | 36g / 1.3oz | Candied ginger root - chopped |
| 1 cup | 237ml | Golden rum |
| 1 cup | 198g / 7oz | Sugar |
| 1 1/4 | Butter | |
| 1 cup | 237ml | Apple juice - unfiltered |
| 4 | Whole cloves - ground | |
| 4 | Allspice berries - ground | |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1 teaspoon | 5ml | Ground ginger |
| Batter | ||
| 1 3/4 cups | 109g / 3.8oz | All-purpose flour |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 teaspoon | 5ml | Baking soda |
| 1 teaspoon | 5ml | Baking powder |
| 2 | Eggs | |
| 1/3 cup | 78ml | Toasted pecans - broken |
| Brandy - for basting and/or | ||
| Spritzing |
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 325F.
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.
Yield: 10 slices
Source:
Alton Brown
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