Using naturally sweetened dried fruits and a curing time of 6 to 7 weeks ensures a beautifully flavored fruitcake that’s even tastier than it is infamous. This recipe makes 4 mini loaves for easy gift-giving!
Ingredients
For the Top
- 1 fluid ounce spiced rum, or to taste
- 1 tablespoon confectioners' sugar, or to taste
- ½ cup dates, pitted and chopped
- ½ cup dried cherries
- ½ cup golden raisins
- ½ cup dried blueberries
- ½ cup dried apricots, chopped
- ¼ cup crystallized ginger, chopped
- ½ cup spiced rum
- ½ cup strongly brewed chai tea
- 1 cup orange juice
- ¾ cup unsalted butter
- ½ cup white sugar
- 1 orange, zested
- 1 lemon, zested
- 1 cinnamon stick
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- baking spray
- 2 eggs, lightly beaten
- ¾ cup unsalted mixed nuts, chopped
Directions
Step 1
Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
Step 2
Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
Step 3
In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
Step 4
Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
Step 5
Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
Step 6
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
Step 7
Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
Step 8
Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.
Cook’s Notes:
Feel free to substitute the rum with more tea or any fruit juice you prefer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 302 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat6g | 32% |
Cholesterol46mg | 15% |
Sodium343mg | 15% |
Total Carbohydrate39g | 14% |
Dietary Fiber3g | 10% |
Total Sugars22g | |
Protein4g | |
Vitamin C13mg | 64% |
Calcium52mg | 4% |
Iron2mg | 9% |
Potassium275mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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