- Servings: makes 3 fruitcakes
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
|Macerated Fruit Filling:|
|3 cups||Mixed Diced Glacèed Fruits|
|3 cups||Dark Raisins|
|2 cup||Dark Rum|
|1 cup||Unsalted Butter|
|¾ cup||Unsulphured Dark Molasses|
|1 cup||Tightly Packed Brown Sugar|
|3||Large Eggs, at room temperature|
|3 cups||All-purpose Flour|
|1½ tsp||Baking Soda|
|2 tsp||Ground Ginger|
|2 tsp||Ground Cinnamon|
|⅛ tsp||Ground Cloves|
|1½ tsp||Grated Orange Zest|
|⅓ cup||Minced Dried Crystallized Ginger, not in syrup|
prepare the macerated fruit:
Combine the glaceed fruits, raisins, craisins, pecans, and the dark rum in a 1 gallon ziploc plastic bag; seal and shake to thoroughly mix. Place in refrigerator to macerate for 1 hour or up to 1 day.
Preheat the oven to 300°F.
prepare the loaf pans:
Lightly grease three 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans and line the bottoms (lengthwise and widthwise) with piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
prepare the gingerbread batter:
1. Combine the butter, water, molasses, honey, and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted and all of the ingredients are well blended. Remove from the heat; pour into a large bowl and set aside to cool. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine.
2. Sift together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, orange zest, and crystallized ginger. Fold these dry ingredients into the batter 1/4 at a time using big, long strokes.
3. To the bowl containing the gingerbread batter add the macerated fruit and nuts as well as any un-absorbed rum and mix to thoroughly and evenly distribute them.
fill the baking pans:
Pour the batter into the prepared pan(s) filling each about 2/3 of the way up and bake in the center of the oven for 1-1/2 to 2 hours, or until a tooth pick inserted into the center comes out clean. Allow the cake to cool for 15 minutes. Using the overhanging parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Wrap in plastic wrap and refrigerated, the cake will become sticky, dense, and chewy and will last at least a week.
Serve at room temperature, topped with mounds of whipped cream.
optional for a liquored-up fruitcake:
1. Pour 1/4 cup Bourbon whiskey, Drambuie, or liquor of your preference in a small bowl. Cut a 1'x 1' section of sanitary cheese cloth, fold it up to a size that will fit in the bowl and place it into the bowl to absorb the liquor. Lay an approximately 2'x 2' piece of waxed paper on a flat work surface and spread the unfolded, liquor soaked cheese cloth flat unto it.
2. Place the fruitcake loaf centered on the waxed paper/cheese cloth and fold the cheese cloth so it totally covers the loaf forming a liquor soaked "cocoon" around it. Fold the wax paper similarly taping the flaps with scotch tape to hold them in place.
3. Lay an approximately 2'x 3' sheet of plastic wrap flat on the work surface and place the wax paper wrapped loaf centered on it. Fold the plastic wrap in a similar fashion to the wax paper completely sealing the loaf in plastic wrap.
4. Place the wrapped loaf in a cool, dry, dark place (not the refrigerator) to mature taking the loaf out of storage every 2 weeks, unwrapping it and repeating steps 1 thru 3 using the same cheese cloth and returning the re-wrapped loaf to storage for up to a 2 month period to produce a properly aged "liquored-up" fruitcake.
Fruitcake is one of those things that have gotten a bad rap over the years, personally I love fruitcake and this is my version of this much belied desert.