FREE RANGE FRUITCAKE
Make and share this Free Range Fruitcake recipe from Food.com.
Provided by Blue Peacock
Categories Dessert
Time P1DT1h
Yield 10 serving(s)
Number Of Ingredients 24
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.
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