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From Scratch Fruitcake... that you actually DO want to eat!

9:31 AM

So, it started a few years ago when Mark was really getting into some heavy baking.  He decided that he wanted to come up with a fruitcake recipe that was not only edible, but delicious, and dairy/corn-free.  aaaand really, really full of  booze.

I have to admit that by this time every year I'm feeling a little fruity, so here's the recipe for

Mark's From Scratch Fruitcake
Dairy and Corn-free 
Adapted from Alton Brown's "Free Range Fruitcake"

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 margarine (1 1/4 sticks)
1 cup apple cider
1/8 tsp cloves, ground
1/4 tsp allspice, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups flour of your choice
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder(Corn-free)*
2 eggs
1/2 cup pecans, broken
More Rum  for basting and/or spritzing (1/2 cup)
* DIY corn-free baking powder* 
1 tsp baking soda, 2 tsp cream of tartar yields 1tbsp



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.

Heat oven to 325 degrees.

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 about  1 hour. Check for doneness by inserting toothpick into the middle of the cake.
Remove cake from oven and place on cooling rack. 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.


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