An amazing and delicious recipe that will become a favorite holiday gift to give beloved family and friends ... and yourself!
: 1 loaf = 10 1-inch slices
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
1/4 cup candied green pineapple (optional for color)
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
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup toasted pecans, broken
1/2 cup walnuts, chopped
Brandy for basting and/or spritzing
Start by combining dried fruits, candied ginger & pineapple and both zests. Add rum and macerate overnight, or microwave in a microwave safe dish for 5 minutes to re-hydrate fruit.
Melt the sugar, butter, apple juice and spices in a non-reactive pot and then add the macerated fruit. 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 325 degrees.
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.
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 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 significantly over the next two weeks.
• Raisins may be substituted for golden raisins.
• The longer the cake ages, the better the cake will taste.
• Use high quality rum for macerating the fruit and brandy for brushing/spritzing the finished fruitcakes.
• A 'nonreactive' pot or pan is one that that is made of a material that will not react with acids or brines (tomatoes, pickles, etc). Glass, stainless steel and enameled are the most common nonreactive pots/pans.
• A slice is absolutely fabulous when toasted and served with mascarpone.
• Toasting pecans- Preheat your oven to 350 degrees F. Spread out pecans on a non-stick cookie sheet in a single layer. Put the cookie sheet in the oven and watch the pecans closely while they toast. Toss the pecans once or twice while they are toasting. This allows for even toasting. Toast the pecans until they are crisp and aromatic. This will usually take about 10 to 15 minutes.