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Free Range Fruitcake
- 1 cup Golden Raisins
- 1 cup Currants
- 0.50 cup Dried Cranberries
- 0.50 cup Dried Cherries
- 0.50 cup Dried Blueberries
- 0.50 cup Dried Apricots
- 0.25 cup Candied Ginger
- Zest of one lemon
- Zest of one orange
- 1 cup Rum
- 1 tsp Cinnamon
- 4 whole Cloves
- 1 tsp Ginger
- 6 ea Allspice berries
- 10 tsp Unsalted butter
- 1 cup unfiltered apple juice
- 1 cup Sugar
- 1.75 cup flour
- 1.50 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 0.25 cup hazelnuts
- 0.25 cup pecans
Macerate the fruit in the rum at least overnight.
Toast the nuts in the oven until deep brown without being burnt
Add the ground spices to the macerated fruit without draining the rum.
Add the butter, apple juice and sugar as well
Bring to a boil over medium high heat, and reduce to simmer as soon as it hits a
boil.
Let simmer 5 to 10 minutes
Let cool 10 to 15 minutes
Sift the dry ingredients together
Stir in the wet ingredients, then stir in eggs, one at a time.
Line a loaf pan with parchment paper, and pour into the pan
Bake at 325 for one hour
When cake is done, spray with brandy while still hot
Seal in an airtigh |
