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1
Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight to re-hydrate fruit.
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2
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices.
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3
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.)
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4
Heat oven to 325 degrees.
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5
Combine dry ingredients and sift into fruit mixture.
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6
Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts.
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7
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.
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8
Remove cake from oven and place on cooling rack or trivet.
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9
Baste or spritz top with brandy and allow to cool completely before turning out from pan.
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10
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.
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11
If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
