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!

Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Additional Time:
7 days 7 hrs 22 mins
Total Time:
7 days 8 hrs 52 mins
4 mini loaves


  • ½ cup dates, pitted and chopped

  • ½ cup dried cherries

  • ½ cup golden raisins

  • ½ cup dried blueberries

  • ½ cup dried apricots, chopped

  • ¼ cup crystallized ginger, chopped

  • ½ cup spiced rum

  • ½ cup strongly brewed chai tea

  • 1 cup orange juice

  • ¾ cup unsalted butter

  • ½ cup white sugar

  • 1 orange, zested

  • 1 lemon, zested

  • 1 cinnamon stick

  • 1 ¾ cups all-purpose flour

  • 1 ½ teaspoons salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice

  • ¼ teaspoon ground nutmeg

  • baking spray

  • 2 eggs, lightly beaten

  • ¾ cup unsalted mixed nuts, chopped

For the Top:

  • 1 fluid ounce spiced rum, or to taste

  • 1 tablespoon confectioners' sugar, or to taste


  1. Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.

  2. Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.

  3. In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.

  4. Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.

  5. Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.

  6. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.

  7. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.

  8. Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

Cook's Notes:

Feel free to substitute the rum with more tea or any fruit juice you prefer.

Instead of soaking the dried fruits overnight, you can alternatively microwave for 1 minute. Stir, cover, and let rest for 1 hour.

Nutrition Facts (per serving)

302 Calories
13g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 302
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 32%
Cholesterol 46mg 15%
Sodium 343mg 15%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 22g
Protein 4g
Vitamin C 13mg 64%
Calcium 52mg 4%
Iron 2mg 9%
Potassium 275mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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