On Fri 23 Dec 2005 10:46:54a, Thus Spake Zarathustra, or was it ?

> On 3 Dec 2005 03:23:02 +0100, Wayne Boatwright
> > wrote:
>
>>On Fri 02 Dec 2005 10:46:25a, Thus Spake Zarathustra, or was it Shirley
>>Ward?
>>
>>> Sounds so good! Let us know how the other fruitcakes turned out when
>>> you sample them! I order from Corcicano (sp?) TX each year. Haven't
>>> made my own for a long long time, but wish to try again. Need to mark
>>> the calendar to remind myself each Oc tober.
>>>
>>> Thanks for sharing Wayne.
>>>
>>> Shirley in AZ
>>
>>We'll be sampling the other cakes at Christmas. I post results.
>>
>>You're welcome...
>
>
> Free Range Fruitcake
> Recipe courtesy Alton Brown
> Show: Good Eats
> Episode: It's a Wonderful Cake
> Difficulty: Easy
> Yield: 10 slices
>
>
> 1 cup golden raisins
> 1 cup currants
> 1/2 cup sun dried cranberries
> 1/2 cup sun dried blueberries
> 1/2 cup sun dried cherries
> 1/2 cup dried apricots, chopped
> Zest of one lemon, chopped coarsely
> Zest of one orange, chopped coarsely
> 1/4 cup candied ginger, chopped
> 1 cup gold rum
> 1 cup sugar
> 5 ounces unsalted butter (1 1/4 sticks)
> 1 cup unfiltered apple juice
> 4 whole cloves, ground
> 6 allspice berries, ground
> 1 teaspoon ground cinnamon
> 1 teaspoon ground ginger
> 1 3/4 cups all purpose flour
> 1 1/2 teaspoons salt
> 1 teaspoon baking soda
> 1 teaspoon baking powder
> 2 eggs
> 1/4 to 1/2 cup toasted pecans, broken
> Brandy for basting and/or spritzing
>
> Combine dried fruits, candied ginger and both zests. Add rum and
> macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
>
> 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 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 integrated, 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 completely cooled, 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. If you decide to give the cake as a gift, be sure to tell the
> recipient that they are very lucky indeed.
>

That sounds very unusual and very delicious! I shall add it to my
collection to try.

Thanks for posting, and have a very happy holiday!

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.