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 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 spritz top with brandy and allow to cool completely before turning out from pan.
is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz
. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.