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Alton Brown's Free Range Fruitcake

Fruitcake like none you've tasted before. No green and red candied bits, just dried fruits, fresh citrus peels, nuts and booze!
Course Dessert
Cuisine American
Keyword alton,, brown, christmas, dried fruit, free range, fruitcake, holiday
Prep Time 40 minutes
Cook Time 1 hour
Soaking of fruit in rum 8 hours
Total Time 9 hours 45 minutes
Servings 10 slices
Calories 494kcal


  • Big heavy bottomed (non-reactive) pot
  • Loaf pan or mini loaf pans
  • Heavy duty wooden spoon


  • 1 cup golden raisins
  • 1 cup currants
  • ½ cup sun dried cranberries
  • ½ cup sun dried blueberries
  • ½ cup sun dried cherries
  • ½ cup dried apricots chopped
  • Zest of one lemon chopped coarsely
  • Zest of one orange chopped coarsely
  • ¼ cup candied ginger chopped
  • 1 cup gold rum
  • 1 cup sugar
  • 5 ounces unsalted butter 5 ounces =1 ¼ sticks
  • 1 cup unfiltered apple juice
  • 4 whole cloves ground
  • 6 allspice berries ground
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 ¾ cups all purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • ¼ to ½ cup toasted pecans broken
  • Brandy for basting and/or spritzing


  • Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
  • Place fruit and liquid left over after macerating in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
  • Heat oven to 325 degrees.
  • Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
  • Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
  • When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks.


Calories: 494kcal | Carbohydrates: 76g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 522mg | Potassium: 403mg | Fiber: 4g | Sugar: 51g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 2mg