A damn fine fruitcake

Chock-full of rum-plumped dried fruits and aromatic spices, the rich flavor is complemented by a swirl of cream cheese. Even better? Marscapone.

Alton Brown's Free-Range Fruitcake
From Good Eats

1 cup golden raisins
1 cup currants
1/2 cup sun-dried cranberries
1/2 cup sun-dried blueberries
1/2 cup sun-dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1 cup toasted (300 degrees for 15 min.) pecans, broken
Brandy for basting and/or spritzing

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. Place a pan of hot water on the bottom shelf to prevent the crust from cracking.

Combine dry ingredients and sift into cooled fruit mixture. Quickly bring batter together with a large spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. [According to an old English custom, have all the members of your family hold the spoon as the batter is stirred to bring them good luck in the New Year.] Spoon into a 10-inch non-stick loaf pan (or a bundt pan) and bake for about 1 hour. Do not open oven for first 50 minutes! 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 trivet. Baste or spritz top with brandy immediately (prevents top from cracking as it cools) and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food-safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. 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.