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1
Toast the nuts, either on the stove top in a large skillet over medium-high heat or in the oven at 350F for about 8 minutes.
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2
Cool the nuts.
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3
Coarsely chop all the dried fruits, crystallized ginger and nuts.
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4
Place them all in a large mixing bowl.
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5
Add the orange and lemon zest and mix well.
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6
Pour the apple juice, rum and triple sec over the fruit.
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7
Mix well.
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8
Cover and let sit for 8 hours or more, stirring the mixture once or twice during that time.
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9
There should be very little liquid left at the bottom of the bowl after soaking.
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10
Adjust oven rack to the middle of the oven with another rack right under it.
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11
Preheat oven to 275F Grease 8 small loaf pans or 4 large loaf pans.
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12
Cover the bottoms and sides with parchment paper so that the paper overhangs just a bit.
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13
Lightly grease the parchment.
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14
In a large bowl of an electric mixer beat together the butter and brown sugar until light and fluffy.
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15
And golden syrup, then beat in the eggs one at a time.
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16
Mix in the flour, spices, vanilla and salt.
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17
Mix the fruit once more to ensure there is not a puddle of liquid at the bottom of the bowl.
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18
Pour the batter over the fruit mixture and mix until well combined.
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19
Fill each prepared pan with batter no more than 2/3 full.
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20
Take a clean 13x9 pan and fill it with very hot water.
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21
Place in the bottom rack of the oven.
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22
Put cake pans with batter on the middle rack.
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23
Bake at 275F for 40 minutes.
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24
Switch pans around and from front to back.
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25
This ensures even baking.
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26
Bake for another 35 to 45 minutes.
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27
The cakes are done when a toothpick inserted into the middle of one comes out clean.
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28
Be careful not to overbake.
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29
Take the cakes out of the oven and place on wire racks.
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30
If using, place the rum and triple sec to be used for baking in a clean spray bottle.
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31
While the cakes are still warm, spray each with the mixture until the top of the cakes look a bit moist.
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32
When the cakes have cooled, cover each in aluminum foil.
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33
Each day for one week spritz the cakes with the liquor mixture until they are wet on top.
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34
You can also use a pastry brush dipped in the liquor mixture to brush the cakes if you prefer.
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35
Spritz the cakes every other day for another week.
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36
Keep spritzing until the liquor is used up.
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37
Let the cakes rest covered in aluminum foil in a cool dry place for a few days or up to one week.
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38
The cakes should cure for at least 2 weeks, but preferably 3 to 4 weeks.
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39
Cut into slices and enjoy.
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40
This cake is great toasted with some cream cheese or mascarpone cheese on top.
