Alton Browns Fruit Cake
From midgelet 15 years agoIngredients
- 1 cup golden raisins shopping list
- 1 cup currants shopping list
- 1/2 cup sun dried cranberries shopping list
- 1/2 cup sun dried blueberries shopping list
- 1/2 cup sun dried cherries shopping list
- 1/2 cup dried apricots -- chopped shopping list
- zest of one lemon -- chopped coarsely shopping list
- zest of one orange -- chopped coarsely shopping list
- 1/4 cup candied ginger -- chopped shopping list
- 1 cup gold rum shopping list
- 1 cup sugar shopping list
- 5 ounces unsalted butter -- (1 1/4 sticks) shopping list
- 1 cup unfiltered apple juice shopping list
- 4 whole cloves -- ground shopping list
- 6 allspice berries -- ground shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon ground ginger shopping list
- 1 3/4 cups all-purpose flour shopping list
- 1 1/2 teaspoons salt shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon baking soda shopping list
- 2 eggs shopping list
- 1/4 cup toasted pecans -- to 1/2 C, broken shopping list
- brandy -- for basting and/or spritzing shopping list
How to make it
- 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.
People Who Like This Dish 6
- momo_55grandma Mountianview, AR
- shellyh430 East Bernstadt, KY
- pinkpasta Upstate, SC
- juels Clayton, NC
- chefelaine Muskoka, CANA
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
wow one super fruit cake better than store bought for sure. high5
momo_55grandma in Mountianview loved it -
I love a GOOD fruitcake.....any time of the year! Thanks for a great recipe!
clbacon in Birmingham loved it -
A SUPERB RECIPE!!! This reminds me soooooooooooo much of a delicious German Fruit cake I tasted years ago.
This is a keeper!!! HIGH FIVE!
Elaine ~:+Dchefelaine in Muskoka loved it
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