Whether you make it the day of or months ahead, this fruitcake studded with ginger, apricot, and macadamia nuts is a simple, reasonably sweet holiday dessert.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
1 hr 30 mins
total:
2 hrs 45 mins
Servings:
10
Yield:
1 9×5-inch loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
CAKE:
HARD SAUCE ICING:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Spray a 9x5-inch loaf pan with cooking spray and line with parchment so it extends over the 2 long sides of the pan.

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  • In a medium bowl, toss 1/4 cup of the flour with macadamia nuts, apricots, and ginger.

  • In another medium bowl, whisk to combine remaining 1 3/4 cups flour, baking powder, and salt.

  • In a large bowl or a stand mixer with the paddle, beat butter, sugar, and stevia until fluffy, about 5 minutes. Beat in vanilla, then beat in eggs one at a time just until combined. Gently mix in flour, then fold in fruit and nut mixture.

  • Scrape batter into prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then poke cake all over with a skewer. Very slowly pour rum all over cake and let sit 10 minutes before transferring cake to a rack to cool completely, at least 1 hour.

  • Beat butter and stevia in a medium bowl or a stand mixer until smooth. Beat in rum. To serve, spread top of cake with icing, then slice.

Cook's Note:

If desired, cake may be wrapped in a rum-soaked piece of thin kitchen towel, sealed in a plastic bag, and kept refrigerated for up to 2 months before serving.

Nutrition Facts

411 calories; protein 5.4g; carbohydrates 43.4g; fat 23g; cholesterol 98.5mg; sodium 208.2mg. Full Nutrition
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