Not Your Average Fruitcake

I guess this has become an annual tradition for my sister-in-law and me, mostly because our fruitcake is the most amazing any of us have ever had!  We found a recipe two years ago and were excited to try it out, because we wanted to make a fruitcake that actually tasted good.  Our goal was to not have any crazy colored fruit, and for the cake to be moist, sweet, tangy and great.  Well, we succeeded!  We have changed the original recipe we found a little each year, and I think this past time making it was the best so far, so I will share it with you!

Best Ever Fruitcake

1/2 cup sultanas (golden raisins)

1/2 cup dried currants

1 cup dried cranberries

1 cup dried cherries

1 cup dried apricots, small diced (about 1/4" cubes)

2 lemons zested and juiced

2 medium oranges zested and juiced

1/2 cup candied ginger, small diced

2 1/4 cups freshly squeezed apple juice, divided

1 cup granulated sugar

1 1/4 sticks butter, cut into cubes

1/4 tsp ground cloves

1 1/2 tsp ground allspice

1 tsp ground ginger

1 tsp ground cinnamon

1 3/4 cups flour

1 1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

2 eggs

1/4 cup toasted pecans, chopped

1/4 cup walnuts, chopped

1 cup powdered sugar

-Preheat oven to 325 deg. F

-Grease 1 loaf pan with butter or nonstick cooking spray

-Mix together all of the dried fruits, ginger, and zest from the lemons and 1 orange in a small mixing bowl. 

- Pour 1 cup of the apple juice over the fruit and stir, cover and set in the fridge overnight (or if you don't have the time, microwave for 5 minutes) to allow the fruit to soften and fill up with the juice.  

-Transfer the fruit and liquid to a medium sized pot.

-Add the sugar, butter, spices, and another 1 cup of the apple juice.

-Bring the whole mixture to a boil, stirring regularly.

-Turn down the heat to a simmer and cook for about 5-10 minutes.

-Allow the mixture to cool for 15 minutes.

-Sift together the flour, salt, baking soda, and baking powder in a small bowl, and add to the warm mixture.

-Stir well to form the batter.

-Add in the eggs one at a time until completely incorporated.

-Fold in the nut pieces.

-Pour the batter into the prepared loaf pan.

-Cover the top of the batter with the remaining 1/4 cup apple juice.

-Bake the fruitcake for 1 hour, or until a toothpick inserted in the center comes out clean.

-While the cake is cooling, prepare the glaze.

-Pour the lemon and orange juices in a small pot (there should be 2 cups total, if there isn't enough, add more orange juice until it reaches 2 cups, if there is too much, that's fine) and add the remaining zest.

-Reduce the juice by 1/2, cooking on high until only 1 cup of juice remains in the pan.

-Whisk in the powdered sugar, stirring until completely incorporated.

-Continue cooking for about 5 minutes, until the syrupy mixture has thickened some.

-Turn out the fruitcake onto a serving plate, right side up and pour the glaze over the top of the cake, spreading it evenly over the top and sides.

-Serve warm and enjoy!

Like I said, we love this recipe and have converted many from despising, to enjoying fruitcake as a result of it's deliciousness!