Fruitcakes have always gotten quite the rap, but what if they were reinvented? Today’s version is the only one you’ll want to eat this season! Plus, we'll make a whole arsenal to give away as gifts--why not, it's tradition!
2 grams hash
2 sticks butter
4 cups Flour
1 cup firm packed brown sugar
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp baking powder.
5 cups dried fruits
¾ cup homestyle orange juice
Zest from lemon, orange, and lime
Bottle of cheap brandy
Cheesecloth soaked in Triple Sec
There’s a small matter of preparation for this recipe. First -- that you’ll want to take that hash and infuse into your butter ahead of time, and set aside. I decarbed two grams of Jet Fuel OG Wax, and it was glorious. Second, and more importantly, in addition to soaking the cheesecloth, make sure to soak the dried fruit in brandy for at least 12 hours or overnight, and drain off excess before baking. For dried fruit, go with your choice of favorites; I used cherries, apricots, raisins, prunes and blueberries.
In large bowl mix eggs, brown sugar, cinnamon, nutmeg, ginger, baking powder and infused butter. Next, fold the flour into the mixture, then the brandied fruit and orange juice. Finally, mix in the melange of citrus zest.
Divide the batter evenly into 12 mini loaf pans. Bake at 300 degrees for 45 minutes, then rotate the pan and bake for an additional 45 minutes. Allow to completely cool, then wrap in the liqueur-drenched cheesecloth. To age, keep for a few days to a few weeks in the fridge. All the flavors will merge together and create the penultimate experience. One dozen cakes yield an average 140mg per loaf.
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