Christmas Fruitcake

18 ingredients
6 steps

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 1 cup raisins
  • 2/3 cup dried currants
  • 1/2 cup chopped pistachios
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped dried figs
  • 1 1/2 tablespoons all-purpose flour
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup butter
  • 2/3 cup packed brown sugar
  • 1/2 cup egg substitute
  • 1/2 cup dark rum (such as Myers's), divided
  • 1 teaspoon grated orange rind

Directions

  1. 1
    Preheat oven to 325°.
  2. 2
    Coat an 8 x 4-inch loaf pan with cooking spray; dust pan with 2 teaspoons flour. Set aside.
  3. 3
    Combine raisins, dried currants, pistachios, dried apricots, dried figs, and 1 1/2 tablespoons flour in a medium bowl; toss well to coat.
  4. 4
    Weigh or lightly spoon 5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, ground cinnamon, salt, and nutmeg in a small bowl, stirring with a whisk.
  5. 5
    Melt butter in a large saucepan over medium heat. Remove from heat. Stir in sugar, egg substitute, 1/4 cup rum, and rind. Add flour mixture to pan, stirring with a whisk until smooth. Gradually fold in fruit mixture. Spoon batter into prepared pan. Cover with foil.
  6. 6
    Bake at 325° for 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs. Pierce top of cake several times with a wooden pick, and brush the remaining 1/4 cup rum over top of warm cake. Cool completely in pan on a wire rack. Remove cake from pan. Wrap cake in plastic wrap, then wrap in foil. Refrigerate 24 hours before serving.

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