SMART COOKIE FRUITCAKE

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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!

Provided by Smart Cookie

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time P7DT8h52m

Yield 16

Number Of Ingredients 26

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
1 fluid ounce spiced rum, or to taste
1 tablespoon confectioners' sugar, or to taste

Steps:

  • 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.
  • 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.
  • In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
  • Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
  • 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.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
  • 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.
  • Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 38.7 g, Cholesterol 46.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 342.6 mg, Sugar 22.2 g

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