-
1
Combine dried fruits, candied ginger and both zests.
-
2
Add rum and macerate overnight, or microwave for 5 minutes to rehydrate fruit.
-
3
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
-
4
Bring the mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes.
-
5
Remove from heat and cool for at least 15 minutes.
-
6
(Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.).
-
7
Heat oven to 325 degrees.
-
8
Combine dry ingredients and sift into fruit mixture.
-
9
Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integated, then fold in nuts.
-
10
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.
-
11
If it comes out clean, it's done.
-
12
If not, bake another 10 minutes, and check again.
-
13
Remove cake from oven and place on cooling rack or trivet.
-
14
Baste or spritz top with brandy and allow to cool completely before turning out from pan.
-
15
When cake is cooled completely, seal in a tight sealing, food safe container.
-
16
Every 2 to 3 days, feel the cake and if dry, spritz with brandy.
-
17
The cake's flavor will enhance considerably over the next two weeks.
