Free Range Fruit Cake

This recipe is Alton Brown's of Foodnetwork. Cake was made 2 days before christmas and hope will be matured enough for the Chinese New Year on Jan 29th. Recipe is supposed to be easy, but with me in high altitude, the cake rised and sunk in the middle. Guessed i should have to use less raising agent , increase the flour and decrease the oven temperature to 300 f. I could not wait for it to mature, therefore have cut a few pieces for tasting. It is nice and moist and my neice, Jo Ann from sydney australia who was here for a visit, commented that, usually she does not like fruitcake but this one suited her palate.




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

Method:

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.


Serves