FREE RANGE FRUITCAKE

Instructions

1. 1

   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 powder 2 eggs 1/4 to 1/2 cup toasted pecans, broken Brandy for basting and/or spritzing 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, apple juice and spices. 4) Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. 5) 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.

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   Bring to room temperature before completing cake.) 6) Heat oven to 325 degrees. 7) Combine dry ingredients and sift into fruit mixture. 8) Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. 9) Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. 10) Check for doneness by inserting toothpick into the middle of the cake. 11) If it comes out clean, it's done.

3. 3

   If not, bake another 10 minutes, and check again.