INGREDIENTS:

3/4 c raisins

3/4 c dried cranberries

3/4 c dried blueberries

3/4 c dried cherries

1/2 c dried apricots

1/4 c candied ginger

Zest from 1 lemon

Zest from 1 orange

1 c rum

1 and 1/4 c apple juice

1/2 c butter

1 c sugar

2 large eggs

1 c all-purpose flour

1 c whole-wheat flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp ground cloves

1/2 tsp ground allspice

1 tsp ground cinnamon

1 and 1/2 tsp salt

1/2 c coarsely chopped pecans

Brandy to taste

INSTRUCTIONS:

Mix raisins, dried fruits, candied ginger, lemon and orange zests, and rum. Soak overnight.
The next day, stir apple juice, butter and sugar into the fruit and rum mixture. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes. Remove from heat and cool.
Add eggs and set aside.
In a bowl, mix together the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, allspice, cloves, salt and pecans.
Add wet ingredients to dry ingredients and mix until just combined. There will be some lumps but that is ok. Do not overmix.
Pour batter into a 5 x 9 x 2 and 1/2 inches loaf pan. Bake for one hour and test for doneness. If wet crumbs adhere to the skewer, return cake to oven and bake an additional five minutes. Retest for doneness in five-minute intervals until skewer comes out clean.
Set pan on a cooling rack and sprinkle with brandy.
After cake is completely cooled, sprinkle with brandy again and wrap first with plastic wrap then with aluminum foil. The cake may now be served. The cake improves, however, with aging and the addition of more brandy.

Fruitcake Recipe

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