Free Range Fruitcake

Recipe by Blue Peacock
READY IN: 25hrs




  • Combine dried fruits, candied ginger and both zests.
  • Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
  • Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
  • Bring the 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 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 integated, 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 cooled completely, 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.