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Smart Cookie Fruitcake
Smart Cookie Fruitcake
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
10612 minutes
Boozy rum and chai-infused fruit medley in mini fruitcake loaves with a hint of orange juice - bursting with flavor!
Ingredients:
  • 0.5 cup dates, pitted and chopped
  • 0.5 cup dried cherries
  • 0.5 cup golden raisins
  • 0.5 cup dried blueberries
  • 0.5 cup dried apricots, chopped
  • 0.25 cup crystallized ginger, chopped
  • 0.5 cup spiced rum
  • 0.5 cup strongly brewed chai tea
  • 1 cup orange juice
  • 0.75 cup unsalted butter
  • 1 orange, zested
  • 1 lemon, zested
  • 1 cinnamon stick
  • 1.5 teaspoons salt
  • 1 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon ground nutmeg
  • baking spray
  • 0.75 cup unsalted mixed nuts, chopped
  • 1 fluid ounce spiced rum, or to taste
  • 1 tablespoon confectioners' sugar, or to taste
Instructions:
  • In a bowl, mix dates, cherries, raisins, blueberries, apricots, and ginger. Drizzle spiced rum and chai over the mixture and allow it to marinate for 8 hours to overnight.
  • Combine the soaked fruit with fresh orange juice and zest, rich butter, sweet sugar, and fragrant cinnamon stick. Simmer until the butter melts and sugar dissolves, approximately 10 minutes. Set aside to cool for 30 minutes before using.
  • While you wait, mix together flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
  • Preheat the oven to 325 degrees F (165 degrees C) and generously coat 4 mini loaf pans with baking spray.
  • Discard the cinnamon stick from the soaked fruit, then mix in the flour until well combined. Incorporate the eggs, mix well, and gently fold in the mixed nuts. Transfer the batter evenly into the prepared loaf pans.
  • Bake the cake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
  • Take out of the oven and allow to cool on a wire rack for 10 minutes. Slice a knife along the edges of each loaf and carefully remove from the pan. Drizzle warm cakes with additional rum and let them cool completely, for at least 1 hour.
  • Store the cooled cakes in airtight containers in the fridge for 6-7 weeks. Add a final touch by dusting with powdered sugar before serving.

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