This fruit cake steps out of the boring mode of most fruitcakes, it’s rich and full of crunch and flavor! Great for the Holidays!
- 3/4 cup AP flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups chopped walnuts
- 1 cup pitted dates, chopped
- 1 cup maraschino cherries, cut in quarters
- 1/2 cup dried pineapple, chopped
- 3 large eggs, room temperature
- 3/4 cup packed brown sugar
- 1 cup spiced rum, divided (2 -1/2 cups)
Preheat oven to 300 degrees. Line a 9 x 5 inch loaf pan with parchment paper, letting the ends extend up the sides of the pan. Spray with cooking spray and set aside.
In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cheries and pineapple, toss to coat in the flour. In a small bowl, whisk the eggs, brown sugar and 1/2 cup of rum until blended. Stir into the fruit mixture. Mix with a large spoon. Transfer to prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 1/4 to 1 1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour the remaining rum over the cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.
(Can be frozen)