Powered by Blogger.

Real Fruit Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Real Fruit Cake, all dried fruit, nothing processed.
Real Fruit Cake

I love fruit cake, all kinds. It is dense, richly flavored and always a treat. I have wanted to bake an old fashioned fruit cake; with dried fruits, rather than the artificially colored "fruit cake mix" found in the produce section this time of year. I took a quick search on Google and I found this recipe by Alton Brown. Now I don't watch the food network, but the lovely Jess does. I took a moment to read the reviews for this cake, and that was all it took. He calls it Free Range Fruitcake, and invites the cook to have a good time, so that is what I did. This looks like a lot of work, but it is easy to break down if time is short. It goes together very quickly.

The fruit got to hang out with the rum all night.This smelled so good, every time I stirred it!

Free Range Fruitcake
adapted from Alton Brown

1 c diced apricots
1 c diced dates
1 c currents
1 c dried cranberries
1/4 c chopped candied ginger
1 c golden rum

Stir together and let rest overnight covered or heat on stove top or microwave to hydrate. Set aside to cool if using the heat method.


The next day or when cool, combine in a large non reactive pan:
the fruit and rum combination
1 T lemon juice
zest of 2 oranges
1 c coffee
1 c sugar
1 1/4 sticks of butter
1/4 tsp ground cloves
1/2 tsp gr allspice
1 tsp cinnamon
1/2 tsp gr nutmeg

Bring to a boil, reduce heat and simmer 5 - 10 minutes. Most of the liquid will be evaporated. Set aside to cool. You may stop and place in the refrigerator if desired, simply bring to room temperature to proceed. To make the batter:


1 3/4 c flour
1 1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

Combine the dry ingredients in a medium bowl, stirring well to mix together. 

2 eggs

1 c pecan halves, that have been toasted and broken into pieces

additional rum or brandy for spritzing

Add the flour mixture to the fruits and spices in the pan, stir quickly to incorporate flour mixture into the fruit. Make a well in the mixture, add the eggs. Beat with a wooden spoon to mix well. There should be no streaks of egg or dry flour.  Stir in the broken pecans.


Scrape batter into prepared bundt pan, bake 325 degrees for 50 minutes. If not completely cooked when tested, return to the oven and bake additional 10 minutes. Let cool, 20 minutes then carefully turn cake out. Let cool, spritz with rum and/or brandy. Check cake every 3 days, if dry, spritz with more brandy. Cake should "rest" 2 weeks before serving.


This smells so good, I think it is going to be a long 2 weeks! Even Honey just came to tell me how good the kitchen smells with this in the oven. I love the holidays.....

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

No comments

We appreciate your visit and encourage comments, questions and general conversations!

Back to Top