Best Fruitcake My Take On Alton Browns Recipes

FREE RANGE FRUITCAKE

Steps:

• 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.

FRUIT CAKE FOR CHRISTMAS

Steps:

• At least a day before, soak the raisins, the rest of the dried fruit, the crystallized ginger and the zests in golden rum. You can do this in a zip top bag if you want. Shake the bag occasionally.
• When you're ready to bake, preheat the oven to 325F and then dump the contents of the zip top bag, including any liquid, into a 3 1/2 quart sauce pan (or similar size. Don't go buy a new pan).
• Add the sugar, butter, juice, and spices (The Beloved grinds the cloves, allspice, pepper and salt together with a mortar and pestle. He wanted me to tell you that) and bring to a boil. Turn the heat down and simmer for 10 minutes.
• Remove the pan from the heat and let it cool for 30-45 minutes.
• Whisk the flour, baking soda and baking powder into the fruit mixture, combining it quickly with a wooden spoon.
• Stir in the eggs thoroughly, one at a time.
• Pour/scrape the batter into your prepared pan, smooth the top and press on the optional pecans (in a design or not).
• Bake until a toothpick inserted in the center comes out clean. You're looking for an internal temperature of 200F. This will take about an hour or a bit longer, so test at a hour and go from there.
• Remove cake from oven and liberally brush the top with brandy.
• Once the cake has cooled completely, turn it out of the pan and put it in an airtight container. Brush or spray it well with brandy every 2 or 3 days and let it age for at least 2 weeks or up to pretty much forever.
• Enjoy toasted and spread with cream cheese as we do. So delicious!

FREE RANGE FRUITCAKE

Steps:

• Combine dried fruits, candied ginger and both zests.
• Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
• Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
• Bring the 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 integated, 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 cooled completely, 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.

FRUITCAKE, MY TAKE ON ALTON BROWN'S

Steps:

• You should have 4 cups of fruit by the time you add in all the dried fruits. I went on and put in a stainless steel sauce pan and stirred in the rum. sealed with a piece of Press and Seal to keep the alcohol from evaporating. Stirring occasionally to keep all the fruit wet. leave over night
• Preheat oven to 325 f. The next day add the "Next Day" ingredients and bring up to a boil then turn down to a simmer for 15 minutes. Let cool to room temp before mixing in with the dry ingredients.
• Add dry ingredients to a large mixing bowl and stir in quickly all the fruit mixture. Blend well then add the eggs one at a time incorporating in really good. Add the nuts and stir well.
• Spoon into a 10 inch non-stick loaf pan and bak for one hour. The tooth pick test: if it's not clean bake another 10 minutes I used 6 inch paper crumb cake cups that I got from Amazon. It made 11 of those putting in 2 ice cream scoops of batter in each one. Cooked them for 40 minutes give or take. cool on a rack. then baste with brandy, When it is completely cool wrap tightly and spritz every couple of days with the brandy over the course of about 2 weeks. This size is great for gifting.