Seans Holiday Fruitcake - golden raisins

Method

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