Christmas Fruitcake

Photo: Randy Mayor; Styling: Leigh Ann Ross
You can still decorate a special cake for Santa by reserving some of the fruit and arranging it on top of the batter. Substitute any type of nut for pistachios, if you prefer. Covering the cake locks in steam as it cooks, keeping it moist. It's crucial to allow the cake to "cure" for at least 24 hours in the refrigerator before eating it; this allows the rum to soak in and all the flavors to marry.

Yield:

12 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 306
Caloriesfromfat 30 %
Fat 10.3 g
Satfat 5.2 g
Monofat 3.2 g
Polyfat 1.1 g
Protein 4.5 g
Carbohydrate 48.4 g
Fiber 3.6 g
Cholesterol 20 mg
Iron 2.2 mg
Sodium 190 mg
Calcium 54 mg

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

Preparation

1. Preheat oven to 325°.

2. Coat an 8 x 4–inch loaf pan with cooking spray; dust pan with 2 teaspoons flour. Set aside.

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. Weigh or lightly spoon 4.5 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. 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. 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.

Note:

Ann Taylor Pittman,

December 2008