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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is a fruity spicy cake, one can make any time of the year. and not only for the holidays. I love the addition of candied ginger. But one can add or delete the fruits they wish! Freezes well 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 soda |
2 eggs |
1/4 cup toasted pecans -- to 1/2 c, broken |
brandy -- for basting and/or spritzing |
Directions:
1. Combine dried fruits, candied ginger and both zests.
2. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
3. Place fruit and liquid in a non-reactive pot with the sugar, butter,
4. apple juice and spices.
5. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
6. 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.
7. Bring to room temperature before completing cake.
8. Heat oven to 325F.
9. Combine dry ingredients and sift into fruit mixture.
10. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts.
11. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour.
12. Check for doneness by inserting toothpick into the middle of the cake.
13. If it comes out clean, it's done.
14. If not, bake another 10 minutes, and check again.
15. Remove cake from oven and place on cooling rack or trivet.
16. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
17. When cake is completely cooled, seal in a tight sealing, food safe
18. container.
19. Every 2 to 3 days, feel the cake and if dry, spritz with
20. brandy.
21. The cake's flavor will enhance considerably over the next two
22. weeks.
23. If you decide to give the cake as a gift, be sure to tell the
24. recipient that they are very lucky indeed.
25. Note: Place a pot of water in the oven when baking for moistness.
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