Total Time
25hrs
Prep 24 hrs
Cook 1 hr

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

Ingredients Nutrition

Directions

  1. Combine dried fruits, candied ginger and both zests.
  2. Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
  3. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
  4. Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
  5. Remove from heat and cool for at least 15 minutes.
  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. Heat oven to 325 degrees.
  8. Combine dry ingredients and sift into fruit mixture.
  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. 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. If it comes out clean, it's done.
  12. If not, bake another 10 minutes, and check again.
  13. Remove cake from oven and place on cooling rack or trivet.
  14. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  15. When cake is cooled completely, seal in a tight sealing, food safe container.
  16. Every 2 to 3 days, feel the cake and if dry, spritz with brandy.
  17. The cake's flavor will enhance considerably over the next two weeks.
Most Helpful

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.

bakedapple42 December 07, 2008

I've made this fruitcake for three years running and it's just fabulous. I even doubled the recipe this year and it came out perfectly. The only thing I do differently is add nuts to only half of the cakes. This is not your grandmother's fruitcake...

virginiabean December 19, 2007

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!!!!

bonnielee8823 November 27, 2014