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Title: Dried Fruit Fruitcake
Categories: Cake
Yield: 1 Servings
| 1 | c | Coarsley chopped nuts; Pecans, Walnuts, Pistachio, or Macada |
| 1/2 | c | Dried cranberries |
| 1/2 | c | Dried tart red cherries |
| 1/2 | c | Golden raisins |
| 1/2 | c | Chopped dried papaya |
| 1/2 | c | Chopped candied pineapple |
| 1/2 | c | Light rum PLUS |
| 3 | tb | Light rum; keep divided |
| 2 | c | All purpose flour |
| 3/4 | c | Granulated sugar |
| 1/2 | ts | Baking powder |
| 1/2 | c | Unsalted butter; room temp (1 stick) |
| 1 | ts | Vanilla |
| 3 | Eggs; beaten |
This fruitcake uses a variety of the more widely available dried fruits like cranberries, cherries and papaya.
Combine the nuts, cranberries, cherries, raisins, papaya, pineapple and the 1/2 cup rum in a medium bowl. Stir, then cover and let stand overnight.
Preheat the oven to 350 degrees F. Butter an 8x4x3 inch loaf pan. Line the bottom and sides with parchment paper.
In a large bowl, combine the flour, sugar and baking powder. Add the fruit mixture and stir to coat evenly. Blend in the butter and vanilla.
Fold the beaten eggs into the batter with a rubber spatula. Spoon the batter into the prepared pan.
Bake for 1 hour or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from the pan and peel off the parchment paper. Let the cake cool completely on a wire rack.
Pierce holes in the cake with a wooden skewer and spoon the remaining 3 tablespoons of rum over, 1 tablespoon at a time. Wrap in cheesecloth, then wrap in plastic wrap or foil. Refrigerate at least 3 days before serving.
Makes 1 fruitcake
Per 1/2 inch slice: Calories: 283 per 1/2 inch slice (5% protein, 59% carbohydrate, 36% fat) Protein: 4 grams Fat: 12 grams Cholesterol: 56 mg Carbohydrate: 39 grams Sodium: 27 mg Exchanges: 1 fruit, 1 bread, 2 fat
Source: Beatrice Ojakangas Great Holiday Baking Book Typos by Dorothy Flatman 1995
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