Free Range Fruitcake

Name: Free Range Fruitcake
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; 13/4 cups all purpose flour; 11/2 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

24 ingredients

1 steps

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
13/4 cups all purpose flour
11/2 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

1

{"0":"Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight to re-hydrate fruit.","2":"Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.","4":"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.)","6":"Heat oven to 325 degrees.","7":"Combine dry ingredients and sift into fruit mixture.","9":"Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts.","11":"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.","13":"Remove cake from oven and place on cooling rack or trivet.","15":"Baste or spritz top with brandy and allow to cool completely before turning out from pan.","17":"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.","19":"If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed."}