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The Ranch Kitchen Fruitcake

DIRECTIONS

Cut the pineapple, peaches, figs, and prunes into 1/2-inch dices. While preparing these fruits, plump the raisins. Bring 1-1/4 cups of water to a boil and add the raisins. When the water returns to the boil, turn off the heat and let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving any raisin water for another use.
In a medium-size bowl, toss together the diced fruit, date pieces, and the drained, plumped raisins with the orange marmalade and extracts. Cover the bowl with plastic wrap and let the fruit mixture sit out overnight at room temperature.
The next day, preheat the oven to 325° F. Lightly spray a tube pan with cooking spray.
Toast the pecans in the preheated oven for 7 to 10 minutes, stirring occasionally. Allow the nuts to cool. Then process in a food processor, using the pulsing action, until coarsely chopped. Peel the carrots and finely grate them to make 1-1/2 cups.
With an electric mixer, cream the butter and 3/4 cup sweetener. When light and fluffy, add the eggs one at a time, beating well after each addition.
Sift the dry ingredients together 3 times.
Stir the coarsely chopped pecans and finely grated carrots into the fruit mixture.
Stir the sifted dry ingredients into the butter mixture. Then stir in the fruit and nut mixture. Spoon the batter into the prepared tube pan and smooth the top.
Bake the cake in the preheated oven for 1-1/2 to 2 hours, until it springs back when touched lightly in the center. Cool the cake in the pan on a wire rack before removing it.
Combine the lacing juices in a small bowl while the cake is cooling. Spoon half of the Lacing Juice over the fruitcake. Soak a piece of cheesecloth in the remaining juice and wrap the fruitcake in this juice-soaked cheesecloth. Wrap the entire cake in plastic wrap.
Age the well-wrapped fruitcake in a cool place for 1 week. After this week, prepare a 1/2 recipe of fresh Lacing Juice. Remove the plastic wrap and re-lace the fruitcake through the cheesecloth. Rewrap in plastic.
Let the fruitcake continue to age for at least another week before serving. When the fruitcake is ready to serve, toast the pecan halves in a preheated 350° F. oven for 7 to 10 minutes, stirring occasionally. Heat the Yellow Glaze in a small pan and brush the glaze onto the top of the fruitcake. Garnish the top of the cake with the toasted pecan halves. Use a very sharp serrated knife or an electric knife to thinly slice the cake for serving.