12 Days of Christmas: Recipe # 11 Free Range Fruitcake

I have never understood the fascination with fruitcake around the holidays. Do people really like it and eat it- or is it just a way to share holiday kitsch with those closest to us? Fruitcakes have never had a place in any holiday celebration that I've attended, but after watching Alton Brown's Good Eats about fruitcake, I might be changing my my ways. Maybe he knows something I don't...

recipe: Alton Brown
INGREDIENTS
· 1 cup golden raisins
· 1 cup currants
· 1/2 cup dried cranberries
· 1/2 cup dried blueberries
· 1/2 cup dried cherries
· 1/2 cup dried apricots
· zest of one lemon, chopped coarsely
· zest of one orange, chopped coarsely
· 1/4 cup candied ginger
· 1 cup gold rum
· 1 cup sugar
· 5 oz. unsalted butter (1 1/4 sticks)
· 1 cup unfiltered apple juice
· 4 whole cloves
· 6 allspice berries
· 1 tsp. ground cinnamon
· 1 tsp. ground ginger
· 1 3/4 cups all purpose flour
· 1 1/2 tsp. baking soda
· 1 tsp. baking powder
· 2 eggs
· 1/4 to 1/2 cup toasted pecans, broken
· Brandy for basting

DIRECTIONS
· combine dried fruits, candied ginger and both zests
· add rum and macerate overnight, or you can microwave for 5 minutes to re-hydrate fruit to save time
· 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
· remove from heat and cool for at least 15 minutes (batter can be completed at this point, then covered and refrigerated for up to 2 days- bring to room temp. before completing cake)
· preheat oven to 325°
· combine dry ingredients and sift into fruit mixture
· quickly bring batter together with large wooden spoon and then stir in one egg at a time until completely integrated
· fold in nuts
· spoon mixture into 10 inch non-stick loaf pan and bake for 1 hour
· check for doneness with the toothpick test
· remove cake from oven and place on cooling rack or trivet
· baste top with brandy and allow to cool completely before turning out from pan
· when the cake is completely cooled, seal in a tight food safe container
· check the cake every 2 to 3 days for dryness- baste with brandy to re-moisten

This recipe does require a lot of ingredients, but it is probably the best fruitcake recipe that you'll find. Wholesome ingredients make a better product. This may be the start of my new culinary holiday tradition.