-
1
Grind all the spices in a petal and mortar or any other method you prefer.
-
2
Using whole spices and grinding just prior to making the fruitcake makes a difference.
-
3
Use dried fruit instead of candied fruit.
-
4
Toast the nuts in a 300F (150C) oven for an hour.
-
5
Toasting the nuts brings out much more flavour.
-
6
Combine fruit, candied ginger and the orange, lemon, lime zest in a large non-reactive bowl.
-
7
(eg.
-
8
glass or plastic) Add rum and macerate (marinate) overnight.
-
9
To speed things up you can microwave for 5 minutes to speed the process.
-
10
Place the fruit/rum mixture in a non-reactive pot.
-
11
Add the suger, butter, apple cider, and all spices.
-
12
Bring to a boil, stirring often and simmer for 5 or 10 minutes.
-
13
Remove from heat and cool to room temperature.
-
14
Heat oven to 325F (160C).
-
15
Combine the remaining dry ingredients and sift into the fruit mixture.
-
16
Using a large wooden spoon mix together quickly.
-
17
Then stir in eggs one at a time until completly incorporated, then fold in the nuts.
-
18
Place the mixture into a 10 inch non-stick loaf pan and bake for 1 hour.
-
19
Check for doneness with a toothpick in the middle of the cake, if it comes out clean it's done.
-
20
If it's not done bake for another 10 to 15 minutes and check again.
-
21
I find mine usually take a good 1 1/2 hours.
-
22
Remove cake from oven and place on a cooling rack.
-
23
Spitz the top with brandy in a spay bottle (or baste) and allow to cool.
-
24
Let the cake cool completely before taking it out of the pan.
-
25
Once the cake is completely cool, seal in a tight sealing food safe storage container.
-
26
Check the cake every few days.
-
27
If it's dry, spritz with more brandy.
-
28
The spritzing with brandy is to help prevent the cake from cracking by preventing the surface from drying out.
-
29
The cake's flavour will be considerably enhanced by aging over the next two weeks.
