Awesome Dried Fruit Fruitcake

[Guest guest]

I know we all make fun of fruitcake including me, this was really a big hit with

my coworkers last Christmas.

Karla

 

Awesome Dried Fruit Fruitcake

 

 

1 cup golden  or dark raisins

1 cup currants or use another fruit if you can't find currants

1/2 cup dried cranberries

1/2 cup dried blueberries

1/2 cup 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 ( cheap in the Asian markets)

1 cup gold rum

1 cup sugar

1 1/4 sticks butter or marg.

1 cup 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

 

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.

Yields 10 slices.