Today’s Gifts From the Kitchen offering is a recipe for Christmas fruit cake that you’ll actually want to eat! Imagine that. ;) (Just kidding to all of you fruit cake lovers out there. My mom is one of you.) This fruit cake is not “traditional” (i.e. no glaced cherries, no icing, no disturbingly-long shelf life). Rather, it’s a lovely fruit and nut loaf made with rum-infused apricots and dates, chopped nuts and warm spices. I served it with a slathering of creamy Devon custard and it was a slice of holiday joy.I think this would make a lovely gift or the ideal addition to any dessert table or holiday brunch.
Here’s hoping you fall back in love with fruit cake! I know I have. :)
Wishing you sweet satisfaction,
Apricot and Date Fruit Cake
3/4 cup dried apricots, chopped
3/4 cup dates, chopped
Spiced rum, about 1/4 cup
3/4 cup chopped walnuts (pecans are fine too)
1 cup all-purpose flour
Zest of one orange, organic
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 cup canola oil
1/2 cup brown sugar, packed
1. Preheat oven to 325 degrees. Grease one loaf pan and line with parchment paper. Set aside.
2. Soak dried fruits with a bit of rum until plump. Set aside. (For rum-free version, plump up dried fruits in water water, and then drain.)
3. In a medium bowl, combine flour, spices, baking powder and baking soda. Set aside.
4. In a larger bowl, cream together oil and sugar. Add one egg at a time. Add the dried fruit and rum mixture, as well as the chopped nuts. Fold in the flour mixture. The batter will be thick.
5. Transfer batter to the loaf pan and bake for 50 minutes or until a cake tester comes out clean. Enjoy!