Christmas Fruit Cake

Ingredients

2 cups dried fruit (mango, cherry, raisins, dates, kiwi)

dark rum to soak fruits

1 1/2 cup light butter

3/4 cup brown sugar

3 eggs

1 1/2 cup wheat flour

1/2 tsp baking soda

3/4 tsp salt

3/4 tsp cinnamon

3/4 tsp ginger

3/4 cup unsulfured molasses

6 tbsp milk

1/2 cup cashews

1/2 cup almonds

Method

1. Soak fruits in rum for a month in a tightly closed glass jar. Soak minimally for 24 hours. Store at room temperature. Make sure the jar is only half filled to leave space for the fruits to expand.
   
   

   

   After 2 weeks of being soaked

2. Bring butter & egg to room temperature by placing outside for about a hour 
3. Drain the soaked fruits & toss in 2tbsp flour
4. Preheat oven to 325 degrees F  
5. Butter three 2lb loaf pans 
6. In a large bowl, cream together room temperature butter and brown sugar until fluffy. 
7. Beat in the eggs one at a time
8. Whisk together flour, baking soda, salt, cinnamon and ginger
9. Mix into butter and sugar in batches, alternating with molasses and milk.
10. Stir in soaked fruit and chopped nuts.
11. Put the batter into prepared pan.
12. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes. 
13. Store in air tight container for 2 weeks. 
14. Optionally sprinkle each loaf with 2tbsp rum, wrap tightly in a cheesecloth. Wrap this with parchment paper & age for 2 months.