Ingredients

Fruit (Bulk Barn containers):

• 1 candied cherry (medium)
• 1 candied citrus peel (medium)
• 1 candied ginger (small)
• 1 candied pineapple (medium)
• 1 dried black currant (medium)
• 1 dried blueberry (medium)
• 1 dried cherry (medium)
• 1 golden raisin (medium)
• 1 Thompson raisin (medium)
• 1 lemon zest
• 3 oranges zest

Nuts:

• 2 cups pecans chopped & toasted
• 2 cups walnuts chopped & toasted

Spices:

• 4 tbsp real cinnamon
• 2 tbsp ground ginger
• ~20 whole cloves ground
• ~24 allspice berries ground

Other:

• 40oz. Captain Morgan’s spiced rum 
• 750ml apple cider unfiltered
• 3 cups sugar
• 1 lb unsalted butter
• 5 ¼ cups all-purpose flour
• 1 ½ tbsp salt
• 1 tbsp baking soda
• 1 tbsp baking powder
• 6 eggs
• 750ml Stroh’s rum (basting)
• Galliano (basting)

Preparation

1. Prepare 3-4 weeks before Christmas..
2. Combine all fruit in a non-reactive container (glass) and top with Captain Morgan’s spiced rum. Let sit overnight.
   
   
   
3. Place fruit and rum mixture in a pot with the sugar, butter, apple cider, and spices. Bring the mixture to a boil, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool for at least 15 minutes (until lukewarm).
4. Toast chopped pecans and walnuts until fragrant.
5. Batter can be completed up to this point, covered, and refrigerated for up to 2 days. Bring to room temperature before completing the cake.
6. Heat oven to 325F.
7. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a heavy duty spoon. 
8. Stir in eggs one at a time until completely integrated. Fold in nuts.
   
   
   
9. Spoon batter into standard loaf pans.
10. Bake for 90 minutes. Check for doneness by inserting a toothpick and having it come out clean. If it doesn’t, bake for 10 minute increments until it does.
11. Remove from oven and place on cooling rack, baste with Stroh’s and allow to cool completely before turning out of pan.
12. Store in an airtight container and baste every 2-3 days or if the cake feels dry.
13. Baste with Galliano for the last 3 days before consumption.

Tips

*Don’t be bashful with the alcohol when basting.

*Use real cinnamon sticks, cloves, and allspice berries and toast them in the oven at 350F until fragrant and grind them.