ADVERTISEMENT

Free Range Fruitcake

Free Range Fruitcake
Yields
10 servings

Skip the store and avoid the hard-tack brick that is many mass-produced fruitcakes (no wonder they have a bad reputation!). Instead, craft this elegant baked version filled with raisins, currants, apricots and cherries, spiced to perfection and basted with brandy.

ADVERTISEMENT

ingredients

1
cup golden raisins
1
cup currants
½
cup sun dried cranberries
½
cup dried cherries
½
cup dried apricots, chopped
Zest of 1 lemon, chopped coarsely
Zest of 1 orange, chopped coarsely
¼
cup candied ginger, chopped
1
cup gold rum
1
cup sugar
5
oz (1 ¼ sticks) unsalted butter
1
cup unfiltered apple juice
4
whole cloves, ground
6
allspice berries, ground
1
tsp ground cinnamon
1
tsp ground ginger
1 ¾
cups all-purpose flour
1 ½
tsp salt
1
tsp baking soda
1
tsp baking powder
2
eggs
¼
- ½ cup toasted pecans, broken
Brandy for basting and/or spritzing
ADVERTISEMENT

directions

Step 1

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Step 2

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.)

Step 3

Heat oven to 325ºF.

Step 4

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.

Step 5

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.

Step 6

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.

Rate Recipe

My rating for Free Range Fruitcake
ADVERTISEMENT