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Sean's Holiday Fruitcake

 

The reputation of fruitcake has been tarnished but store bought and candied fruitcakes. Using dried instead of candied fruit demonstrates what fruitcake is supposed to be.
45

Yield

10

servings

Prep

25

hrs

Cook

Ready

14

days

Trans-fat Free, Good source of fiber
 

Ingredients

½ cup golden raisins
½ cup currants
1 cup cranberries
dried
½ cup blueberries
dried
1 cup cherries
dried
*
¾ cup apricots
dried, chopped
*
1 x lemon
zest from
*
1 x oranges
zest from
*
1 x limes
zest from
*
cup ginger
candied, chopped
*
1 cup rum
*
1 cup sugar
¾ 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 ¾ cup all-purpose flour
1 ½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large 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℉ (150℃) 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℉ (160℃).

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 to 15 minutes and check again. I find mine usually take a good 1½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 40351% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 522mg 22%
Total Carbohydrate 16g 16%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 21%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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