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1
The night before you want to bake, chop your dried fruit coarsely and put into a dish.
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2
Add lemon and orange peel.
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3
Put enough apple juice in said dish to cover everything.
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4
Break your cinnamon stick in two and toss it in to the juice/fruit mix.
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5
Cover and let stand up to 24 hours.
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6
In the bowl of your stand mixer, put all the dry ingredients and the sugar (except the spices).
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7
Turn mixer on low to fluff the flours.
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8
Add eggs, one at a time, and mix until fully integrated.
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9
Add applesauce and molasses.
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10
Mix.
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11
Add your spices and extracts.
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12
Mix.
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13
This would be where you should taste it for spice adjustment.
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14
Preheat your oven to 300F Using a tablespoon or other smallish scoop, fish out 12 ounces of rehydrated fruit (some juice is ok, too), stirring as you add it.
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15
Add nuts and stir.
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16
If you've added so much stuff you don't think it will all mix, you've got it right!
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17
:) Make sure you stir this part by hand or you'll break your fruits and nuts up and your fruitcake will be sorta -- well, sorta pathetic.
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18
Allow batter to stand 10-15 minutes to fully hydrate.
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19
Spoon into square molds that are approximately 2 1/2 x 1 1/2 x 1 and bake for 45 minutes.
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20
Allow a little room for rising.
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21
It should fill 9-10 square cakelet molds.
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22
Turn cakelets out onto a cooling rack to cool.
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23
When cooled completely, wrap in cellophane and allow to mellow for at least 24 hours in a cool, dry and dark place.
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24
:) Enjoy!
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25
:).
