Ingredients for Free Range Fruitcake
- Golden Raisin
- 1/2 cup currants
- Sun Dried Cranberries
- Sun Dried Blueberries
- Sun Dried Cherries
- Dried Apricot
- Lemon, Zest Of
- Orange, Zest Of
- Candied Ginger
- Golden Rum
- Sugar
- 1 cup (2 sticks) unsalted butter, softened
- Apple Juice
- Cloves
- Allspice Berries
- 1 teaspoon ground cinnamon
- Ground Ginger
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Baking Powder
- 4 large eggs
- 1 cup chopped pecans
- Brandy
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How to Make Free Range Fruitcake
- Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan.
- In a large bowl, combine 1 cup (2 sticks) unsalted butter, 1 cup firmly packed light brown sugar, and 1 cup granulated sugar. Cream together until light and fluffy.
- Whisk together 4 large eggs and 1 teaspoon vanilla extract. Add to the butter-sugar mixture and beat well.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground allspice, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped candied cherries, 1 cup chopped candied pineapple, 1 cup chopped pecans, 1/2 cup currants, 1/2 cup raisins, and 1/2 cup chopped dried apricots.
- Pour batter into the prepared pan and bake for 2 hours and 30 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely tent it with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, wrap tightly in plastic wrap and store at room temperature for at least a week before serving. The flavor will deepen over time.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
178g
Fat
39g
Carbs
22g
