This delicious fruitcake recipe by Alton Brown is a quick and simple way to create a rich, moist dessert perfect for the holidays. Packed with dried fruits, warm spices, and a hint of rum, it’s a flexible treat you can customize with common ingredients. The key feature? A boozy finish with brandy-soaked layers that deepen in flavor over time. Perfect for gifting or indulging!
Recipe Ingredients:
- 1 cup golden raisins (dark raisins will not taste the same)
- 1 cup currants
- 1/2 cup dried cranberries
- 1/2 cup dried blueberries
- 1/2 cup dried cherries
- 1/2 cup chopped dried apricots (try to find whole without sulfates)
- 1 lemon, zest only
- 1 orange, zest only
- 1/4 cup chopped candied ginger
- 1 cup gold rum (dark works too)
- 4 whole cloves
- 6 whole allspice berries
- 1/2 cinnamon stick
- 1 cup sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 cup unfiltered apple juice or cider
- 1 teaspoon ground ginger (dry not fresh)
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 2/3 cup toasted, chopped pecans
- 1/4 cup brandy (in a spritz bottle)
How To Make Free Range Fruitcake?
- Macerate the Fruit: Combine 150g / 1 cup golden raisins, 150g / 1 cup currants, 75g / 1/2 cup dried cranberries, 75g / 1/2 cup dried blueberries, 75g / 1/2 cup dried cherries, 75g / 1/2 cup chopped dried apricots, the zest of 1 lemon, the zest of 1 orange, and 40g / 1/4 cup chopped candied ginger in a 2-quart plastic storage container with a tight-fitting lid. Add 240ml / 1 cup gold rum, cover, and let the mixture macerate overnight at room temperature.
- Prepare the Spices: The next day, grind 4 whole cloves, 6 whole allspice berries, and 1/2 cinnamon stick in a coffee/spice grinder or spice mill until fine.
- Cook the Fruit Mixture: Add the ground spices, macerated fruit (with its liquid), 200g / 1 cup sugar, 140g / 10 tablespoons unsalted butter, 240ml / 1 cup unfiltered apple juice, and 1 teaspoon ground ginger to a 4-quart saucepan. Bring to a boil over medium-high heat, stirring often, then reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and let cool for at least 15 minutes. (At this point, you can either complete the batter or cover and refrigerate for up to 2 days.)
- Prepare the Oven: Place oven racks in the center and bottom of the oven. Place a roasting pan on the bottom rack and fill it halfway with warm water. Preheat the oven to 160°C / 325°F.
- Make the Batter: Sift 220g / 1 3/4 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, and 1 teaspoon baking powder onto the cooled fruit mixture in the saucepan. Stir quickly with a large wooden spoon to combine. Add 2 large eggs one at a time, mixing well after each addition. Finally, fold in 75g / 2/3 cup toasted, chopped pecans.
- Bake the Cake: Grease a 10-inch non-stick loaf pan with cooking spray. Spoon the batter into the pan and bake until the internal temperature reaches 93°C / 200°F, about 1 hour.
- Finish and Store: Remove the cake from the oven and spritz the top with 60ml / 1/4 cup brandy. Let it cool completely on a wire rack or trivet. Carefully remove the cake from the pan and wrap it in a few layers of cheesecloth. Spritz with more brandy and store in an airtight container. Every 2 to 3 days, check the cake and spritz with more brandy if it feels dry. The cake’s flavor and texture will improve over the next 2 weeks. If gifting, let the recipient know they’re in for a treat!
Recipe Tips:
- Macerate the Fruit Overnight: Letting the dried fruits soak in rum overnight is key for deep flavor and moisture. Don’t skip this step!
- Toast the Pecans: Toasting the pecans before adding them to the batter enhances their nutty flavor and adds a delicious crunch.
- Check the Internal Temperature: Use a kitchen thermometer to ensure the cake reaches 93°C / 200°F. This guarantees it’s fully baked without being dry.
- Spritz with Brandy Regularly: Keep the cake moist and flavorful by spritzing it with brandy every few days. This step is what makes it truly special.
- Wrap in Cheesecloth: After baking, wrap the cake in cheesecloth to let it breathe while storing. This helps the flavors meld and keeps the texture perfect.
How To Store Leftovers?
- Refrigerate: Let the fruitcake cool completely to room temperature. Wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. Store in the fridge for up to 2 weeks.
- Freeze: Wrap the cooled fruitcake in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, let it sit at room temperature for 2-3 hours before serving.
Nutrition Facts
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 220mg
- Potassium: 200mg
- Total Carbohydrate: 50g
- Dietary Fiber: 3g
- Sugars: 35g
- Protein: 4g
Check out More Recipes:
Alton Brown Free Range Fruitcake
Description
This delicious fruitcake recipe by Alton Brown is a quick and simple way to create a rich, moist dessert perfect for the holidays. Packed with dried fruits, warm spices, and a hint of rum, it’s a flexible treat you can customize with common ingredients. The key feature? A boozy finish with brandy-soaked layers that deepen in flavor over time. Perfect for gifting or indulging!
Ingredients
Instructions
- Macerate the Fruit: Combine 150g / 1 cup golden raisins, 150g / 1 cup currants, 75g / 1/2 cup dried cranberries, 75g / 1/2 cup dried blueberries, 75g / 1/2 cup dried cherries, 75g / 1/2 cup chopped dried apricots, the zest of 1 lemon, the zest of 1 orange, and 40g / 1/4 cup chopped candied ginger in a 2-quart plastic storage container with a tight-fitting lid. Add 240ml / 1 cup gold rum, cover, and let the mixture macerate overnight at room temperature.
- Prepare the Spices: The next day, grind 4 whole cloves, 6 whole allspice berries, and 1/2 cinnamon stick in a coffee/spice grinder or spice mill until fine.
- Cook the Fruit Mixture: Add the ground spices, macerated fruit (with its liquid), 200g / 1 cup sugar, 140g / 10 tablespoons unsalted butter, 240ml / 1 cup unfiltered apple juice, and 1 teaspoon ground ginger to a 4-quart saucepan. Bring to a boil over medium-high heat, stirring often, then reduce the heat to medium-low and simmer for 10 minutes. Remove from the heat and let cool for at least 15 minutes. (At this point, you can either complete the batter or cover and refrigerate for up to 2 days.)
- Prepare the Oven: Place oven racks in the center and bottom of the oven. Place a roasting pan on the bottom rack and fill it halfway with warm water. Preheat the oven to 160°C / 325°F.
- Make the Batter: Sift 220g / 1 3/4 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, and 1 teaspoon baking powder onto the cooled fruit mixture in the saucepan. Stir quickly with a large wooden spoon to combine. Add 2 large eggs one at a time, mixing well after each addition. Finally, fold in 75g / 2/3 cup toasted, chopped pecans.
- Bake the Cake: Grease a 10-inch non-stick loaf pan with cooking spray. Spoon the batter into the pan and bake until the internal temperature reaches 93°C / 200°F, about 1 hour.
- Finish and Store: Remove the cake from the oven and spritz the top with 60ml / 1/4 cup brandy. Let it cool completely on a wire rack or trivet. Carefully remove the cake from the pan and wrap it in a few layers of cheesecloth. Spritz with more brandy and store in an airtight container. Every 2 to 3 days, check the cake and spritz with more brandy if it feels dry. The cake’s flavor and texture will improve over the next 2 weeks. If gifting, let the recipient know they’re in for a treat!
Notes
- Macerate the Fruit Overnight: Letting the dried fruits soak in rum overnight is key for deep flavor and moisture. Don’t skip this step!
- Toast the Pecans: Toasting the pecans before adding them to the batter enhances their nutty flavor and adds a delicious crunch.
- Check the Internal Temperature: Use a kitchen thermometer to ensure the cake reaches 93°C / 200°F. This guarantees it’s fully baked without being dry.
- Spritz with Brandy Regularly: Keep the cake moist and flavorful by spritzing it with brandy every few days. This step is what makes it truly special.
- Wrap in Cheesecloth: After baking, wrap the cake in cheesecloth to let it breathe while storing. This helps the flavors meld and keeps the texture perfect.
Alton Brown Free Range Fruitcake
