Starting my holiday fruitcakes today. This is Alton Brown’s Free Range Fruitcake recipe. I soaked the fruit (golden raisins, sour cherry, blueberry, apricot and sweetened cranberry) for two months in Bacardi 10 Year rum. Apple juice was the liquid, and calvados brandy used for the preservation. These are six-inch cakes. Ultimately, I’ll bake 4 of these and 4 of the King Arthur recipe (the latter to be baked with a chocolate-cherry flavor profile). Six of the cakes I’ll give away at the holidays, and keep one of each for myself.
