Free Range Fruit Cake

Free Range Fruit Cake

Ingredients

• 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 golden raisins
• 1 cup currants
• 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
• 1 3/4 cups all purpose flour
• 1 1/2 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

Preparation

1. Combine dried fruits, candied ginger and both zests.
2. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
3. In a non-reactive pot, combine the raisins, currants, dried fruit mixture, sugar, butter, apple juice and spices.
4. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
5. 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. Place a pan of water in the lower rack of the oven to prevent cracking.
8. 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.
10. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour.
11. Check for doneness with toothpick test, or an internal temperature of 195F. If not, bake another 10 minutes, and check again.
12. 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.
13. When cake is completely cooled, spritz with brandy, then seal in a tight sealing, food safe container.
14. 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.

• Pecans can be toasted by placing on a sheet pan for ~15 minutes at 300 degrees.

From Food Network