Brune and Ginger Fruit Cake

Everyone will love this at your holiday party!

• 1 cup Dried Cranberries
  
• 1 cup Dried Cherries
  
• 1 cup Dried Raisins
  
• 1 cup Dried Apricots, chopped
  
• ¾ cup Blackberry Farm Brune Ale (substitute: any belgian style abbey ale with notes of spice)
  
• ½ cup Pritchard’s Rum
  

Combine all of the dried fruit and the alcohol and allow it to reconstitute, at room temperature, overnight. The next day strain off the liquid, reduce it to 1/3 cup over medium heat, in a sauce pan and cool for use in the batter.

• 13 oz. Butter
  
• ¾ cup Brown Sugar
  
• 5 Eggs
  
• 2 cups AP Flour
  
• ½ tsp. Baking Soda
  
• 2 tsp. Kosher Salt
  
• ¼ cup Milk
  
• 1/3 cup Reduction from fruit soak
  
• 1 ½ cups Black Walnuts, toasted and lightly chopped (English walnuts can be substituted as well)
  

*You will need extra rum for soaking afterwards as well

Begin by preheating your oven to 325F. Butter and flour two loaf pans very well and set aside. You will use the creaming method for this cake so start with the butter and sugar in the bowl of your mixer and cream it until light and fluffy. Add the eggs one at a time and mix each one in thoroughly. Combine the dry ingredients together and the milk and reduction together in separate containers. Once all of the eggs are incorporated you can alternate adding the wet and the dry ingredients. Add the fruit and nuts at the end and mix them in just until they are evenly distributed.

Bake the loaves for about 1 hour or until a toothpick inserted in the center comes out clean. Allow them to cool slightly before removing from the pans, then give them a good dousing of rum all over. I find it very efficient to use an unused spray bottle to spritz the loaves! You can also use a brush as well. Wrap them well with rum sprayed cheesecloth then plastic wrap. Allow to rest for 2-6 weeks being sure to keep it in a cool dark place.

When you are ready to enjoy your fruit cake, make a simple glaze using 2t fresh grated ginger, 3 tablespoons of water and 2 cups of powdered sugar. Drizzle this all over then cut and serve as desired!

Katie Bennett, Baker