Rating: 4.4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
cook:
1 hr 15 mins
additional:
1 week
total:
1 week
Servings:
16
Yield:
4 mini loaves
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Top:

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Notes:

Feel free to substitute the rum with more tea or any fruit juice you prefer.

Instead of soaking the dried fruits overnight, you can alternatively microwave for 1 minute. Stir, cover, and let rest for 1 hour.

Nutrition Facts

302 calories; protein 4.4g; carbohydrates 38.7g; fat 13.4g; cholesterol 46.1mg; sodium 342.6mg. Full Nutrition
Advertisement

Reviews (3)

Most helpful positive review

Rating: 5 stars
12/21/2019
Is delicious and very easy to do! I’ll make it again Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2019
Is delicious and very easy to do! I’ll make it again Read More
(1)
Rating: 5 stars
12/14/2020
This recipe is amazing!! Absolutely love it! Read More
Rating: 4 stars
12/28/2020
I tried this recipe to try the fast and easy method it uses besides adding the far better real dried fruit rather than the glazed fruits. I must say that it is fast and easy. However, I would say that the flavor was too acidic and sort of salty. I will make it again given the fast method for macerating the fruit and rum and its practical mixing by hand method. I would highly recommend using sweeter juice options. If you like your fruit cake with a darker color add a bit of molasses. The texture was fantastic though. It was just the balance of acid and salt that seemed off. I may also lower the amount of salt. Will make it again with my own adaptations to balance the flavors more. Read More
Advertisement