This most controversial cake of all has been served at royal weddings and launched into outer space. So why doesn't it get the love it deserves?

How nutty is a fruitcake anyway?

MasterChef alum, Elise Mayfield — aka Smart Cookie — wants to change your mind about fruitcake. Here, she shows you how to make mini loaves of homemade fruitcake with naturally dried fruits and roasted nuts, and without any of the neon-colored mystery ingredients that put you off fruitcake in the first place. And yes, there will be rum.

Get the recipe: Smart Cookie Fruitcake

"Using naturally sweetened dried fruits and a curing time of 6 to 7 weeks ensures a beautifully flavored fruitcake that's even tastier than it is infamous. This recipe makes 4 mini loaves for easy gift-giving!" — Smart Cookie

Smart Cookie's Top Tips:

  1. If you don't want to use rum, you can moisten the fruitcake with tea or fruit juice.
  2. Instead of soaking the dried fruits overnight, you can pop them into your microwave for 1 minute, stir, cover, and let rest for 1 hour.
  3. Ideally, you would let fruitcake ripen in the fridge for about 6 to 8 weeks before serving or giving away.