Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Free Range Fruitcake Recipe
    Lost? Site Map

    Free Range Fruitcake

    Free Range Fruitcake. Photo by Pastryismybiz

    1/2 Photos of Free Range Fruitcake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    24 hrs

    1 hrs

    Blue Peacock's Note:

    This recipe is from Alton Brown; it comes from www.foodnetwork.com.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine dried fruits, candied ginger and both zests.
    2. 2
      Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
    3. 3
      Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
    4. 4
      Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
    5. 5
      Remove from heat and cool for at least 15 minutes.
    6. 6
      (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.).
    7. 7
      Heat oven to 325 degrees.
    8. 8
      Combine dry ingredients and sift into fruit mixture.
    9. 9
      Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integated, then fold in nuts.
    10. 10
      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.
    11. 11
      If it comes out clean, it's done.
    12. 12
      If not, bake another 10 minutes, and check again.
    13. 13
      Remove cake from oven and place on cooling rack or trivet.
    14. 14
      Baste or spritz top with brandy and allow to cool completely before turning out from pan.
    15. 15
      When cake is cooled completely, seal in a tight sealing, food safe container.
    16. 16
      Every 2 to 3 days, feel the cake and if dry, spritz with brandy.
    17. 17
      The cake's flavor will enhance considerably over the next two weeks.

    Ratings & Reviews:

    • on December 07, 2008

      55

      Thanks, Blue Peacock, for a Great recipe! FYI: if anyone trying this recipe does not have whole Allspice berries (or a spice grinder), you can substitue 1/2 tsp. ground Allspice for the 6 Whole Allspice berries called for in the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2013

      55

      I have been making this recipe for YEARS and I can't believe I haven't rated it yet!! THIS IS THE BEST fruitcake recipe you will get. Every year I have to make more than I did the previous year, it is that good!! Thanks for posting!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2009

      45

      Very good fruitcake....liked the inclusion of ginger...something different. It is rather $ to make however. I made 2 batches of this up after Halloween and have been basting with apricot brandy every week. Just had to have a taste before giving as Christmas gifts! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

    Advertisement

    Nutritional Facts for Free Range Fruitcake

    Serving Size: 1 (159 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 460.3
     
    Calories from Fat 133
    28%
    Total Fat 14.8 g
    22%
    Saturated Fat 7.8 g
    39%
    Cholesterol 67.6 mg
    22%
    Sodium 532.3 mg
    22%
    Total Carbohydrate 67.2 g
    22%
    Dietary Fiber 3.3 g
    13%
    Sugars 44.5 g
    178%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    sun-dried blueberries

    sun-dried cherries

    lemons, zest of

    oranges, zest of

    candied ginger

    cloves

    allspice berries

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites