Smart Cookie Fruitcake

Ingredients

• 0.5 cups dates , pitted and chopped
• 0.5 cups dried cherries
• 0.5 cups golden raisins
• 0.5 cups dried blueberries
• 0.5 cups dried apricots , chopped
• 0.25 cups crystallized ginger , chopped
• 0.5 cups spiced rum
• 0.5 cups strongly brewed chai tea
• 1 cup orange juice
• 0.75 cups unsalted butter
• 0.5 cups white sugar
• 1 orange , zested
• 1 lemon , zested
• 1 cinnamon stick
• 1.75 cups all-purpose flour
• 1.5 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground allspice
• 0.25 teaspoons ground nutmeg
• baking spray
• 2 eggs , lightly beaten
• 0.75 cups unsalted mixed nuts , chopped

Instructions

1. 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. 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. 3

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

4. 4

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

5. 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. 6

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

7. 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. 8

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