*Recipe for Fruit Cake*
*[image: Recipe for Fruit Cake]*
*It's the season to be jolly and we bring you the finest fruit cake recipe
that will have you licking the last crumbs off the plate*
* *
*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, 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 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*
* *
*Procedure:*
*
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 atleast 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.
*
*.*
*
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