FAMILY MEDICINE® COLUMN

By John C. Wolf, D.O.Associate Professor of Family Medicine Ohio University College of Osteopathic Medicine

CHEF WOLF'S HOLIDAY Rx: A DIFFERENT KIND OF FRUITCAKE

Each year during the holiday season I've written a column on cooking one of my family's favorite foods. This column is my "chef's" offering for this year. I'm presenting it a bit earlier than in some years because this special fruitcake is best if it ages a bit before it is served. Yes, I said "fruitcake," but don't turn the page just yet. Most fruitcakes are made with candied fruit and consequently emphasize the sugar and cake while assigning the fruit to a supporting performance. This fruitcake is made with dried fruit and thereby places the "fruit" in the gustatory center stage. If you like fruit, as my family and I do, I think you will find this recipe worth making. Also, I should give credit where it is due. My recipe is a modification of Alton Brown's (of the "Good Eats" TV show fame) Free Range Fruitcake.

DRIED FRUIT FRUITCAKE

1 cup golden raisins ½ cup dried blueberries
½ cup currants ½ cup dried cherries
½ cup dried cranberries 1 cup dried apricots, chopped
¼ cup candied ginger, chopped ½ cup dried apples
zest of one lemon, chopped 1 cup gold rum

Mix these ingredients in a large glass bowl and cover with plastic wrap. Microwave on high for two minutes. Stir. Refrigerate overnight. Stir occasionally.

1 cup sugar 1 ¼
sticks unsalted butter
1 cup apricot nectar 1 ¾ cups all
purpose flour
1 ½ teaspoon salt 1
teaspoon baking soda
1 teaspoon baking powder ½ teaspoon ground cloves
½ teaspoon allspice 1 teaspoon cinnamon
½ teaspoon ground cardamom ½ teaspoon mace
1 teaspoon ground ginger 2 eggs
½ cup toasted pecans Brandy for basting

Place the fruit and liquid in a non-reactive pan with the sugar, butter, apricot nectar and spices. Bring to boil, stirring often, then reduce heat and simmer for 10 minutes. Remove from heat and cool for at least 15 minutes. Combine the dry ingredients and sift them into the fruit mixture. Quickly bring batter together, and then stir in eggs until completely mixed. Add nuts. Spoon batter into two bread loaf pans or one 10-inch pan. (Non-stick pans are preferred, but lining any pan with baking parchment is the best choice.) Bake in a 325 degree preheated oven until toothpick comes out clean or internal temperature reaches 180 degrees. This will take at least one hour. Remove cake from the oven and place on a cooling rack. Spritz the top with brandy and allow the cake to cool completely before removing it from pan. When the cake is completely cooled, seal it in a container with a tight lid or wrap with plastic wrap. Every few days, feel the cake. If it is dry, spritz it with brandy. Don't over due this because a "drunk" cake isn't a pretty site (or a desirable flavor). The cake will continue to improve in flavor for several weeks. Therefore, start it now for your Christmas or New Year's gatherings. Also, a note about toasted pecans. Fresh pecans are OK, but toasting greatly enhances their flavor. To toast them, spread the nuts on a cookie sheet and bake at 350 degrees for about 12 minutes, turning several times. Your nose will be the best guide for determining when they are done. Their wonderful aroma will fill the kitchen. A slightly burnt smell indicates you've let them go a bit too long. If this happens, taste one. If it taste OK, then you can use them. If it is bitter and burnt in flavor, put them into the compost bucket and start over.

"Family Medicine" is a weekly column.

To submit questions, write to John C. Wolf, D.O., at Post Office Box 110, Athens, Ohio 45701.

Past columns are available online at http://www.FamilyMedicineNews.org.