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Author Notes: I've never enjoyed fruitcake, but my Dad likes it so much, he'll even eat the cheap stuff usually found near the checkout at the drug store! I thought he'd like one as a gift, so I adapted the recipe for Coconut and Lime's triple ginger cranberry sauce bread and added a ton more stuff, including dried fruit and spices. The result was so tasty, that even I don't mind a slice during the holidays. —theminx
- 1.5 cups assorted dried fruits (chopped apricots or figs, cherries, pineapple, blueberries, raisins, candied ginger, cranberries, etc.)
- 1/2 cup rum
- 1/2 cup dark brown sugar
- 1 cup whole berry cranberry sauce
- 1/3 cup plain yogurt
- 1/4 cup melted butter
- 1 egg
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup chopped candied orange rind
- 1/4 cup green or red fruitcake cherries (optional)
- 1 cup assorted roasted unsalted nuts (cashews, almonds, pecans, walnuts, brazil nuts, filberts)
- Put dried fruit in a microwave-safe bowl and pour over the rum. Stir well, cover with plastic wrap, and nuke on high for 5 minutes. Remove from oven and set aside to cool
- Preheat oven to 350F. Spray a loaf pan with release spray and set aside. Combine the first five ingredients in the bowl of a mixer (or use a hand mixer) and mix until thoroughly combined. Stir in the flour, baking powder, and spices. Add the macerated fruit (plus the rum) and nuts. Pour into greased loaf pan. Bake 1 hour or until a toothpick inserted into the center comes out clean.
- With the fruitcake still in the loaf pan, poke holes in it with a toothpick. Pour over about 1/4 cup booze of your choice (rum is nice). Allow to soak in. Add another 1/4 cup or so after the cake has cooled a bit. When cake is completely cool, remove from loaf pans and wrap tightly in foil.
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