The fruitcake has come to get a bad reputation in modern days, but a home-baked version is simply delightful. Spicy, rum-spiked, and full of winter fruits, this bygone holiday recipe just might become your new family favorite.
2 cups dried cranberries
1 cup chopped dried figs
1 cup chopped dried apples
2 tablespoons minced candied ginger
1 tablespoon orange zest
1 tablespoon lemon zest
1 cup port wine
1 cup apple cider
½ cup packed brown sugar
½ cup unsalted butter
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
½ teaspoon cloves
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chopped walnuts
1) In a large bowl, combine cranberries, sigs, apples, ginger, zests, and wine; cover and soak overnight.
2) Transfer soaked fruits and liquid to a large pot; add cider, sugar, butter, and spices. Bring to a boil and simmer 10 minutes, stirring occasionally. Remove from heat and cool.
3) Preheat oven to 325°F. Lightly grease a loaf pan.
4) In a large bowl, sift together flour, salt, baking powder, and baking soda. Sift into fruit mixture and beat until mixed. Add egg and beat well; fold in nuts. Transfer to prepared pan and bake 60 to 70 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and cool completely. Turn out from pan, slice, and serve.
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