Dried Fruit Fruitcake
Ingredients
1 C. coarsely chopped nuts; pecans, walnuts, pistachio, or macadamia nuts
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 Tbsp. light rum; keep divided
2 C. all-purpose flour
3/4 C. granulated sugar
1/2 tsp. baking powder
1/2 C. unsalted butter; room temperature (1 stick)
1 tsp. vanilla
3 eggs; beaten
Cooking Instructions
Combine the nuts, cranberries, cherries, raisins, papaya, pineapple and the 1/2 C. rum in a medium bowl. Stir, then cover and let stand overnight. Preheat the oven to 350 degrees. Butter an 8 x 4 x 3 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 Tbls. of rum over, 1 Tbls. at a time. Wrap in cheesecloth, then wrap in plastic wrap or foil. Refrigerate at least 3 days before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)