Alton Brown Fruitcake Recipe

This Alton Brown Fruitcake recipe (Free Range Fruitcake) is a moist and spicy holiday loaf, which calls for pure dried fruits and warming golden rum. It’s the fruitcake for people who hate fruitcake, ready in about 2 hours and 30 minutes (plus aging time).

Alton Brown Fruitcake Ingredients

For the Fruit Mixture

• 1 cup golden raisins
• 1 cup currants
• ½ cup sun-dried cranberries
• ½ cup dried blueberries
• ½ cup dried cherries, chopped
• ½ cup dried apricots, chopped
• Zest of 1 lemon, grated
• Zest of 1 orange, grated
• ¼ cup fresh ginger, peeled and finely chopped
• 1 cup gold rum
• 1 cup granulated sugar
• 5 oz (10 tbsp) unsalted butter
• 1 cup unfiltered apple juice
• ½ tsp ground cloves
• ½ tsp ground allspice
• 1 tsp ground cinnamon

For the Batter

• 1 ¾ cups all-purpose flour
• 1 ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 large eggs
• ¼ to ½ cup toasted pecans, broken

For Finishing

• Brandy or Rum (for basting/spritzing)

How To Make Alton Brown Fruitcake

1. Simmer the fruit: In a large non-reactive saucepan, combine all the dried fruits (raisins, currants, cranberries, blueberries, cherries, apricots), zests, fresh ginger, rum, sugar, butter, apple juice, cloves, allspice, and cinnamon.
2. Hydrate the mixture: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 5 to 10 minutes. This step rehydrates the fruit and creates a rich syrup. Remove from the heat and let it cool for at least 15 minutes (it should be warm, not hot).
3. Prep oven and dry ingredients: Preheat the oven to 325°F (165°C). Butter a 10-inch loaf pan and line it with parchment paper. In a large bowl, sift together the flour, salt, baking soda, and baking powder.
4. Combine the batter: Once the fruit mixture has cooled slightly, whisk in the eggs one at a time until fully incorporated.
5. Fold in dry mix: Add the sifted dry ingredients to the fruit mixture. Stir gently until just combined and no flour streaks remain. Fold in the toasted pecans.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 1 hour, checking for doneness. Insert a toothpick into the center; if it comes out clean, it is done. If not, bake for another 10 minutes.
7. Cool and baste: Remove the cake from the oven and place on a cooling rack. While the cake is still warm, baste or spritz the top generously with brandy or rum.
8. Age the cake: Allow the cake to cool completely. Wrap tightly in plastic wrap or parchment paper and store in an airtight container. Every 2 to 3 days, unwrap the cake and spritz it with more brandy. For best flavor, let it age for 2 weeks before serving.

Recipe Tips

• No “Neon” Fruit: The secret to this recipe is using all-natural dried fruits found in the baking aisle, rather than the chemically colored “glacé” fruit mix found in tubs.
• The Boil: Simmering the fruit in the butter and rum plumps them up before baking, ensuring the cake stays moist for weeks rather than turning into a dry brick.
• Ginger: Using fresh ginger adds a spicy, zesty kick that cuts through the heavy sugar and fruit, preventing the cake from being cloying.
• Patience: While you can eat it immediately, the flavor improves drastically after aging. The alcohol mellows and the spices permeate the loaf over two weeks.

What To Serve With Alton Brown Fruitcake

This rich, dense cake pairs well with sharp and warming sides.

• Sharp Cheddar Cheese: A slice of cheese on fruitcake is a classic combination.
• Coffee: Strong black coffee balances the sweetness.
• Brandy: Serve a glass alongside the slice.
• Hard Sauce: A traditional butter-sugar-brandy spread.

How To Store Alton Brown Fruitcake

• Room Temperature: Store wrapped tightly in a cool, dark place. If you are “feeding” it with alcohol regularly, it can last for 1 to 2 months.
• Freeze: Wrap in plastic wrap then foil. Freeze for up to 6 months.
• Reheat: Serve slices at room temperature or toasted slightly.

Alton Brown Fruitcake Nutrition Facts

• Calories: 380kcal
• Protein: 4g
• Carbohydrates: 72g
• Fat: 10g
• Saturates: 5g
• Sugar: 50g
• Salt: 0.4g

Nutrition information is estimated per slice (based on 12 slices).

FAQs

Alton Brown Fruitcake Recipe

Author: Sandra Cooking Method:Bake Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time:2 hours Total time:3 hours 20 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:380 kcal Best Season:Available

Description

A modern, flavorful take on fruitcake using dried fruits rehydrated in rum, butter, and spices, resulting in a moist loaf that improves with age.

Ingredients

• 1 cup golden raisins & 1 cup currants
• 2 cups mixed dried fruit (cranberries, blueberries, cherries, apricots)
• Zest of 1 lemon & 1 orange
• ¼ cup fresh ginger
• 1 cup rum
• 1 cup sugar
• 5 oz butter
• 1 cup apple juice
• Spices (clove, allspice, cinnamon)
• 1 ¾ cups flour
• 2 eggs
• Pecans

Instructions

1. Boil fruits, sugar, butter, rum, juice, and spices for 10 minutes.
2. Cool mixture for 15 minutes.
3. Sift dry ingredients.
4. Whisk eggs into cooled fruit mix.
5. Fold in dry ingredients and nuts.
6. Bake in lined loaf pan at 325°F for 1 hour.
7. Cool and spritz with brandy.
8. Store and age for 2 weeks.

Notes

• Boiling the fruit mixture effectively “pre-digests” the fruit, breaking down the tough skins so they become tender and juicy inside the baked cake.
• This cake is quite dense, so checking for doneness requires inserting the toothpick deep into the center; if it hits a piece of fruit it might look wet, so check a few spots for raw batter.
• Using a spray bottle filled with brandy is the most even way to “feed” the cake during the aging process without making it soggy.

Keywords:Alton Brown Fruitcake Recipe