The fruitcake found on the Food Network website combines a variety of fruit and spices with pecans and uses brandy as a flavor enhancer and preservation agent. It makes 10 servings.
To make this fruitcake, combine 1/2 cup each of sun dried cranberries, blueberries and cherries and chopped dried apricots. Add 1/4 cup of chopped candied ginger and the coarsely chopped zest of a lemon and an orange. Add 1 cup of gold rum, and macerate overnight. In a non-reactive pot, combine the mixture with 1 cup of sugar, 1 1/4 sticks of butter, 1 cup of unfiltered apple juice, 4 ground cloves and 6 ground allspice berries, in addition to 1 teaspoon of ground cinnamon and 1 teaspoon of ground ginger. Stirring often, bring the mixture to a boil. Reduce the heat, and simmer the mixture for 5 to 10 minutes. Cool the mixture for a minimum of 15 minutes.
Preheat the oven to 325 degrees Fahrenheit. In a medium bowl, mix 1 3/4 cups of all-purpose flour, 1 1/2 teaspoons of salt, 1 teaspoon of baking soda and 1 teaspoon of baking powder. Sift the dry ingredients into the fruit, rum and spice mixture, and stir to combine. Stir in 2 eggs, one at a time, until completely mixed. Fold in 1/4 to 1/2 cup of pecan pieces. Transfer the batter to a nonstick 10-inch loaf pan, and bake for 1 hour. Test the fruitcake for doneness by inserting a toothpick in the center. Extend cooking time in 10 minute intervals until the toothpick is clean when removed. Baste the top of the fruitcake with brandy, and let it cool completely before removing it from the pan. Store in an air-tight container, and baste the cake with brandy every three days to keep it moist.