Mother of All Fruit Cakes

This is a great recipe created by our Pastry Chef, Ana. She calls it "Mother of All Fruit Cakes" but don't let the fruit cake part scare you. The cake is good right away but the longer it is kept, the better. Ana recommends 2 - 5 days before cutting and sampling if you are impatient. Longer than that is even better!


1 cup golden raisins
1 cup dried cranberries
1 cup dried apricots
1 cup dates
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon fresh ginger, grated
2 cups Mother of All Storms, divided
1 cup sugar
1 cup orange juice
5 tablespoons butter
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon powdered ginger
1 3/4 cups all purpose flour
1 1/2 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs
1/4 cup pecan pieces

Combine fruits, 1 cup of beer, zest, and fresh ginger. Place in the refigerator over night.

The next day place fruit, sugar, butter, orange juice, and spices in a pot and bring to a boil, stirring. Reduce the heat to medium and simmer for 10 - 15 minutes. Remove the pot from the heat and cool for 15 minutes.

Combine the dry ingredients and sift into fruit mixture. Stir and add the eggs one at a time. Add the nuts last.

Place in a prepared 9 inch cake pan and bake at 325 degrees for one hour. Baste the fruit cake in the remaining beer a few applications at a time to let it soak in. A brush works well for this.

After the cake is cool and the beer is soaked in, place in an air tight container.

Again, Ana recommends you wait 2 - 5 days before cutting; allowing the cake to set longer is even better!