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1.
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Combine dried fruits, candied and both zests. Add rum to cover fruit and macerate overnight.
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2.
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Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
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3.
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Remove from heat and cool for at least 15 minutes.
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4.
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(batter can be completed up tgo this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
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5.
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Heat oven to 325 degrees.
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6.
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Combine dry ingredients and sift into fruit mixture, quickly brint batter togetherwith a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts.
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7.
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Spoon into a 10" non-stick loaf pan and bake for 1 hour. check for doneness by inserting a toothpick into the middle of the cake, if it comes out clean it is done. If not, bake another 10 minutes, and check again.
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8.
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Remove cake from the oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out of the pan.
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9.
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When cake is completely cooled, seal in a tight sealing, food safe coontainer. Wvery 2 or 3 days, feel the cake and if dry, spritz with brandy. the cakes flavor will enhance considerably over the next two weeks
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Recipe from Alton Brown from the food network.
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