ezRecipe-Zee: Cooking Recipe: How to make Free Range Fruitcake

Free Range Fruitcake

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Date Added:	February 29, 2008
Calories:	296
Serves:	10
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets

Ingredients:

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
                    Zest of one lemon
                    Zest of one orange
1/4   cup           candied ginger
1     cup           gold rum
1     cup           sugar
5     ounces        unsalted butter - (1 1/4 sticks)
1     cup           unfiltered apple juice
4                   whole cloves
6                   allspice berries
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   cup           toasted pecans - (to 1/2)
                    Brandy for basting and/or spritzing

Directions: one line for each direction. When saved the lines will be numbered.

Combine dried fruits, candied ginger and both zests. Add 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 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 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.
This recipe yields 10 slices.

Nutrition Facts

Servings Per Recipe: 10

Amount Per Serving

Calories: 296

Calories from Fat 6.0%

Total Fat

Cholesterol

37mg

Sodium

519mg

Carbohydrate

69g

Dietary Fiber

Protein

Points 6

Exchanges: 1 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* GOOD EATS with Alton Brown - (Show # EA-1B01) - from the TV FOOD NETWORK