Chanukkah Fruitcake

[Nick Cramer]

Alton Brown's Fruitcake [my notes in sq. brackets - Nick]   Ingredients [substitute as desired]   1 cup golden raisins 1 cup currants ½ cup sun dried cranberries ½ cup sun dried blueberries ½ cup sun dried cherries ½ cup dried apricots, chopped Zest of one lemon, chopped coarsely Zest of one orange, chopped coarsely 1/4 cup candied ginger, chopped 1 cup [or more, if needed] gold rum [I prefer dark]**   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 [or toasted, slivered almonds]   Brandy [I prefer dark rum]** for basting and/or spritzing   Procedure   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 325F.   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. Note: Place a pot of water in the oven when baking for moistness.   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 [I prefer dark rum]** and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. [You might want to spritz it on all sides before sealing. Also, tightly wrapping it in plastic wrap before containerizing.]   Every 2 to 3 days, feel the cake and if dry, spritz with brandy [I prefer dark rum]**.   The cake's flavor will enhance considerably over the next two weeks.  [Or years!]   Makes an excellent gift.   [Keeps indefinitely at room temp if tightly wrapped. Freezes well.]   * [Toast in dry skillet over medium-high heat until nuts are brown and fragrant, stirring frequently. Or in a 400 F oven or microwave on high power for 4 to 10 minutes, stirring occasionally. Cool.]   ** [From the Chicago Rabbinical Council, Updated December 2, 2009: Some Kosher Rums   Bacardi (unflavored varieties) is acceptable without a kosher symbol on the label. Don Q Rum (including flavored) only with OU   Some Kosher Brandies:   Boukha Fig (OU) Spirit of Solomon (Hisachdus-CRC) Carmel (OU) Tishbi (OU) Herzog (OU)]   [ENJOY!] Yep! This is from Nick