Fruitcake from Storage Food
2 cups Fruit Galaxy fruit mix (blend of dehydrated peaches, apples, grapes, apricots and maraschino cherries). Hydrated within 1/2:1 sugar to water syrup 5 cups by bring to a boil then simmer, covered until fruit is hydrated.
1 cup gold rum
1 cup sugar
10 tsp dehydrated butter mixed into 5 oz of melted coconut oil.
1 cup rehydrated apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups flour (from freshly ground wheat grain)
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
4 tbls powdered whole eggs, raw rehydrated with 8 tbls of water
1/4 to 1/2 cup toasted nuts, broken (if available)
Brandy* for basting
•
• Add rum and macerate overnight, to the 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.
• Heat oven to 325 degrees.
• Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in rehydrated eggs until completely integrated, then fold in nuts.
• Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. 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 and baste top with brandy 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, baste with brandy. The cake's flavor will enhance considerably over the next two weeks.
Making your own rum:
Making Rum
8.5L fermentation vessel
¼ oz yeast nutrient (can substitute tomato puree)
3 ¼ lb blackstrap molasses
3 ¼ lb white sugar
5 g pkt EC-1118 or other Dried Wine Yeast
• Using the sanitized measuring cup, pour 4 cups of water into your 6 quart larger pot. Bring water to a boil, and then remove from heat.
• Add the sugar, and keep stirring until all dissolved then add out molasses and stir it in to the mix.
• Fill fermenter with cold (40 to 55°F) water to the 4-liter mark on the back.
• Pour the wort into the keg, and then bring the volume of the keg to the 8.5-liter mark by adding more cold water.
• Wait for the temperature to drop below 90oF then sprinkle ½ of the yeast packet into the keg, then screw on the lid. Do not stir.
• Let it ferment 8 to 10 days at 73 to 90oF (you can use a 50w aquarium heater to maintain the temperature).
• Once it stops bubbling, you can turn off the heater and move it to a cool place (50ºF to 60oF) so that the yeast settles to the bottom and leave it for 2 days.
• Siphon the wort out in to the still, leaving the yeast behind (place the yeast in to a jar and refrigerate for your next run of rum) and distill, discarded the first 2% of the run.
• This is white rum, if you want golden or dark rum; you need to age it using charred oak sticks.
Oaking
• Toast the sticks to get the flavor you want as that depends on the temp in which you toast the wood.
• Look on the diagram, spiced rum needs the vanilla flavors, so toast the sticks at about 400oF.
• Wrap the sticks in foil and place them in the oven for about 2 hour until toasted and smell of vanilla when you open the foil.
• Age the rum for at least 1 month, shake it every day, to pick up the flavors.
• Then just strain out the chips and put it through a coffee filter for the small pieces.
9 Replies
659 Views