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Name: Powerhouse Fruitcake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup goji berries dried; 1 cup currants dried; 1/2 cup Cranberries dried; 1/2 cup Blueberries dried; 1/2 cup cherries dried; 1/2 c cup papaya dried; 1 zest Lemon; 1 zest Orange; 1/4 cup Ginger candied; 1 cup gold rum; 1 cup Sugar; 1 1/4 sticks Butter unsalted; 1 cup Apple Juice unfiltered; 4 whole clove ground; 6 whole alspice berries ground; 1 teaspoon Cinnamon ground; 1 teaspoon Ginger ground; 1 3/4 cup Flour all purpose; 1 1/2 teaspoon salt; 1 teaspoon Baking soda; 1 teaspoon Baking soda; 2 Eggs; 1/2 cup Walnuts toasted, broken; Brandy for basting

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INGREDIENTS

1 cup goji berries ; dried
1 cup currants ; dried
1/2 cup Cranberries ; dried
1/2 cup Blueberries ; dried
1/2 cup cherries ; dried
1/2 c cup papaya ; dried
1 zest Lemon
1 zest Orange
1/4 cup Ginger ; candied
1 cup gold rum
1 cup Sugar
1 1/4 sticks Butter ; unsalted
1 cup Apple Juice ; unfiltered
4 whole clove ; ground
6 whole alspice berries ; ground
1 teaspoon Cinnamon ; ground
1 teaspoon Ginger ; ground
1 3/4 cup Flour ; all purpose
1 1/2 teaspoon salt
1 teaspoon Baking soda
1 teaspoon Baking soda
2 Eggs
1/2 cup Walnuts ; toasted, broken
Brandy ; for basting

Servings

INSTRUCTIONS

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, baste with brandy. The cake's flavor will enhance considerably over the next two weeks.

NOTES

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Powerhouse Fruitcake

1 cup goji berries dried
1 cup currants dried
1/2 cup Cranberries dried
1/2 cup Blueberries dried
1/2 cup cherries dried
1/2 c cup papaya dried
1 zest Lemon
1 zest Orange
1/4 cup Ginger candied
1 cup gold rum
1 cup Sugar
1 1/4 sticks Butter unsalted
1 cup Apple Juice unfiltered
4 whole clove ground
6 whole alspice berries ground
1 teaspoon Cinnamon ground
1 teaspoon Ginger ground
1 3/4 cup Flour all purpose
1 1/2 teaspoon salt
1 teaspoon Baking soda
1 teaspoon Baking soda
2 Eggs
1/2 cup Walnuts toasted, broken
 Brandy for basting

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight. 
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) 
Heat oven to 325 degrees. 
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. 
Remove cake from oven and place on cooling rack or trivet. Baste top with brandy and allow to cool completely before turning out from pan. 
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, baste with brandy. The cake's flavor will enhance considerably over the next two weeks.

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Nutrition

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Serving Size: 1 Serving (2569g)
Recipe Makes: 1 Servings

Calories: 7810
Calories from Fat: 3744 (48%)

Amt Per Serving		% DV

	Total Fat 416g	555 %
	Saturated Fat 238.3g	1192 %
	Monounsaturated Fat 106.3g
	Polyunsanturated Fat 39.2g
Cholesterol 985.9mg		303 %
Sodium 58737.6mg		2025 %
Potassium 2574.5mg		68 %
Total Carbohydrate 837.7g		246 %
	Dietary Fiber 31.4g	126 %
	Sugars, other 806.2g
Protein 81.4g		116 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7810

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