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FREE RANGE FRUITCAKE Ingredients

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.
• Yield: 10 slices

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