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FREE RANGE FRUITCAKE
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cup golden raisins
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cup currants
/2 cup sun dried cranberries
/2 cup sun dried blueberries
/2 cup sun dried cherries
/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
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/4 cup candied ginger, chopped
cup gold rum
cup sugar
ounces unsalted butter (1 1/4 sticks)
cup unfiltered apple juice
whole cloves, ground
allspice berries, ground
teaspoon ground cinnamon
teaspoon ground ginger
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3/4 cups all purpose flour
1/2 teaspoons salt
teaspoon baking soda
teaspoon baking powder
eggs
/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing
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) 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.)
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) 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.
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) Spoon into a 10−inch non−stick loaf pan and bake for 1 hour.
0) Check for doneness by inserting toothpick into the middle of the cake.
1) If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
FREE RANGE FRUITCAKE
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