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Sean`s Holiday Fruitcake
| Ingredients | |||
| 1/2 | cup | golden raisins | |
| 1/2 | cup | currants | |
| 1 | cup | cranberries, dried | |
| 1/2 | cup | blueberries, dried | |
| 1 | cup | cherries, dried | |
| 3/4 | cup | apricots, dried, chopped | |
| 1 | lemon, zest from | ||
| 1 | orange, zest from | ||
| 1 | lime, zest from | ||
| 1/3 | cup | ginger, candied, chopped | |
| 1 | cup | rum | |
| 1 | cup | sugar | |
| 3/4 | cup | butter | |
| 1 | cup | apple cider, or apple juice | |
| 4 | each | cloves, whole | |
| 6 | each | allspice berries, whole | |
| 1 | teaspoon | cinnamon, ground | |
| 1 | teaspoon | ginger, ground | |
| 1 3/4 | cup | flour | |
| 1 1/2 | teaspoon | salt | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | baking soda | |
| 2 | each | eggs | |
| 1 | cup | pecans, walnuts | |
Directions: | |||
| Grind all the spices in a petal and mortar or any other method you prefer. Using whole spices and grinding just prior to making the fruitcake makes a difference. Use dried fruit instead of candied fruit. Toast the nuts in a 300 degree F oven for an hour. Toasting the nuts brings out much more flavour. Combine fruit, candied ginger and the orange, lemon, lime zest in a large non-reactive bowl. (eg. glass or plastic) Add rum and macerate (marinate) overnight. To speed things up you can microwave for 5 minutes to speed the process. Place the fruit/rum mixture in a non-reactive pot. Add the suger, butter, apple cider, and all spices. Bring to a boil, stirring often and simmer for 5 or 10 minutes. Remove from heat and cool to room temperature. Heat oven to 325 degrees F. Combine the remaining dry ingredients and sift into the fruit mixture. Using a large wooden spoon mix together quickly. Then stir in eggs one at a time until completly incorporated, then fold in the nuts. Place the mixture into a 10 inch non-stick loaf pan and bake for 1 hour. Check for doneness with a toothpick in the middle of the cake, if it comes out clean it`s done. If it`s not done bake for another 10-15 minutes and check again. I find mine usually take a good 1 1/2 hours. Remove cake from oven and place on a cooling rack. Spitz the top with brandy in a spay bottle (or baste) and allow to cool. Let the cake cool completely before taking it out of the pan. Once the cake is completely cool, seal in a tight sealing food safe storage container. Check the cake every few days. If it`s dry, spritz with more brandy. The spritzing with brandy is to help prevent the cake from cracking by preventing the surface from drying out. The cake`s flavour will be considerably enhanced by aging over the next two weeks. | |||
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