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Free Range Fruitcake
Yield: 10 servings
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- 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 chopped dried apricots
- zest 1 lemon, chopped coarsely
- zest 1 orange, chopped coarsely
- 1/4 cup chopped candied ginger
- 1 cup gold rum
- 1 cup sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 cup unfiltered apple juice
- 4 whole cloves, ground
- 6 whole allspice berries, ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 1/4 to 1/2 cup toasted pecans, broken
- Brandy for basting and/or spritzing
Yield: 10 servings
Procedure
- Combine the dried fruits, both zests, and the candied ginger. Add the 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 325ºF.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon. Stir in eggs one at a time until completely integrated, then fold in pecans. 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 the cake is completely cooled, seal in an air-tight, 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 2 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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