Fruitcake Recipe 2

Karen Frazier
fruitcake

Ingredients for Fruitcake Recipe 2

  • 1 cup golden raisins
  • 1/2 cup dried cherries
  • 1/2 cup dried blueberries
  • 1/2 cup dried cranberries
  • 1/4 cup candied ginger, chopped
  • 1/2 cup dried apricots, chopped
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1 cup dark rum
  • 1 cup sugar
  • 1 1/4 sticks unsalted butter (10 tablespoons)
  • 1 cup apple cider
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 3/4 cups flour
  • 1 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/4 cup pecan pieces
  • 1 heaping tablespoon cinnamon
  • 1/2 teaspoon of cloves
  • 1/4 teaspoon nutmeg

Instructions

  1. Mix dried fruit and citrus zest with rum and cover. Soak overnight.
  2. Preheat oven to 325 degrees.
  3. Combine fruit mixture, sugar, apple cider, butter, and spices in a saucepan and simmer over medium-high heat for 10 minutes.
  4. Cool for 10 to 15 minutes.
  5. Pour fruit mixture in a large bowl.
  6. Combine all dry ingredients (flour, salt, baking powder, baking soda) and sift into fruit mixture.
  7. Stir to mix, and then add eggs and mix.
  8. Pour into a nonstick loaf pan and sprinkle with pecans.
  9. Bake about one hour, until a toothpick inserted in the middle of the cake comes out clean.
  10. Cool on a wire rack.
Fruitcake Recipe 2