December 25th was National Pumpkin Pie Day
(image from www.scienceblogs.com)December 26th was National Candy Cane Day
(image from www.bfeedme.com)Both of those truly pale in comparison to today...National Fruit Cake Day!
(image from www.meatlessmonday.com)Unfortunately, Fruit Cake gets a bad rap. Fruit Cake is traditionally re-gifted, and I am sometimes convinced that the one I got this year was the one that I re-gifted in 1997. Just a hunch...Traditional fruit cake is soaked in and saturated with liqueurs or brandy, which was done to prevent mold. Which furthers still the sentiment that these are meant to be passed around year after year!
It is my hope that I help to elevate the status of the Fruit Cake, and that by celebrating National Fruit Cake Day, we all embrace the wonder that is Fruit Cake!
Here is my favorite recipe I found to make Fruit Cake, from www.foodnetwork.com. This looks like a future classic in my home!
Free Range Fruitcake
Recipe courtesy Alton Brown
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
Directions:
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 2to 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.
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