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    You are in: Home / Recipes / Free Range Fruitcake Recipe
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    Free Range Fruitcake

    Free Range Fruitcake. Photo by Pastryismybiz

    1/2 Photos of Free Range Fruitcake

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    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    24 hrs

    1 hr

    Blue Peacock's Note:

    This recipe is from Alton Brown; it comes from

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    Units: US | Metric


    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


      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 November 27, 2014


      This is not your Granny's fruitcake. It is delicious. I did make a few changes. I used Grand Marnier instead of rum to macerate the fruit and also to spray on the cake. I could not find dried blueberries or currants, so I used mango and pineapple, and just increased the other fruits to make 4 cups. Fantastic recipe!!!!

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


      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

    Read All Reviews (12)


    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
    Total Fat 14.8 g
    Saturated Fat 7.8 g
    Cholesterol 67.6 mg
    Sodium 532.3 mg
    Total Carbohydrate 67.2 g
    Dietary Fiber 3.3 g
    Sugars 44.5 g
    Protein 5.2 g

    The following items or measurements are not included:

    sun-dried blueberries

    sun-dried cherries

    lemons, zest of

    oranges, zest of

    candied ginger


    allspice berries

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