Fruit Cake

This one's Alton Brown's

For the fruit

• 2 c raisins
• ½ c dried cherries
• ½ c dried blueberries
• ½ c dried apricots
• ¼ c candied ginger
• ½ c as thou wilt
• lemon and orange zest
• 1 c dark rum

For the cake

• 5 oz butter
• 1 c apple cider
• 1 c sugar
• 4 whole cloves, ground
• 6 allspice berries, ground
• 1 tsp ground ginger
• 1¾ c flour
• 1½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 eggs
• nuts

Dice the apricots and ginger, and put all the fruit into a bowl, then pour over the rum.

Let fruit macerate overnight.

If including nuts, shell them and toast them in the oven before making the batter.

Line 2 loaf pans with parchment paper.

Combine fruit, butter, cider, and spices in a pot. Bring pot to boil while stirring, then reduce to a simmer for 15 minutes.

Cool fruit mixture for 15 minutes.

Combine dry ingredients and sift into the pot, then mix batter together.

Mix in eggs one at a time.

If including nuts, fold them in.

Pour into two loaf pans, then bake at 325℉ for 45 minutes or until done.

Baste with a spirit as they come out of the oven. You know what to do from here.