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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.

Ann Taylor Pittman
Recipe by Cooking Light December 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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

  • Combine raisins, dried currants, pistachios, dried apricots, dried figs, and 1 1/2 tablespoons flour in a medium bowl; toss well to coat.

  • Weigh or lightly spoon 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.

  • 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.

  • 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.

Nutrition Facts

306 calories; calories from fat 30%; fat 10.3g; saturated fat 5.2g; mono fat 3.2g; poly fat 1.1g; protein 4.5g; carbohydrates 48.4g; fiber 3.6g; cholesterol 20mg; iron 2.2mg; sodium 190mg; calcium 54mg.
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