The note about baking with a pot of water in the oven is from the
show - it's not in the recipe on the website. Thanks to Sandy Krause
for noting this.
Reggie
* Exported from MasterCook *
Alton Brown's Free Range Fruitcake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Desserts Fruits
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 soda
2 eggs
1/4 cup toasted pecans -- to 1/2 C, 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 325F.
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.
Note: Place a pot of water in the oven when baking for moistness.
Source:
"FoodNetwork.com"
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Per Serving (excluding unknown items): 485 Calories; 14g Fat (26.9%
calories from fat); 6g Protein; 78g Carbohydrate; 5g Dietary Fiber;
73mg Cholesterol; 602mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.