Ginger-Apricot Fruit Cake with Hard Sauce Icing
The only thing better than this holiday fruit cake is the rum-butter icing it’s coated in. Chewy apricots and candied ginger offer nice contrast to the crunch of toasted macadamia nuts. Made with natural Sugar In The Raw® and Stevia In The Raw®.
Servings: 8
Prep Time: 20 minutes
Cook Time: 1 hour
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For the Cake:
- 2 cups all-purpose flour, divided
- 1/2 cup roughly chopped toasted macadamia nuts
- 1/2 cup roughly chopped dried apricots
- 1/2 cup roughly chopped candied ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoon butter, softened
- 1/2 cup Sugar In The Raw
- 1/2 cup Stevia In The Raw
- 1 teaspoon vanilla
- 3 large eggs
- 1/2 cup spiced run
For the Hard Sauce:
- 1 stick butter, softened
- 1/2 cup Stevia In The Raw
- 1 tablespoon spiced rum
Directions
- Preheat oven to 325℉. Spray a 9x5” loaf pan with cooking spray and line with parchment so it extends over the 2 long sides of the pan.
- In a medium bowl toss ¼ cup of the flour with macadamia nuts, apricots, and ginger.
- In another medium bowl whisk to combine remaining 1¾ cups flour, baking powder, and salt.
- In a large bowl or a stand mixer with the paddle, beat butter, sugar, and stevia until fluffy, about 5 minutes. Beat in vanilla, then beat in eggs 1 at a time just until combined. Gently mix in flour, then fold in fruit and nut mixture.
- Scrape batter into prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then poke cake all over with a skewer. Very slowly pour rum all over cake and let sit 10 minutes before transferring cake to a rack to cool completely.
- If desired, cake may be wrapped in a rum-soaked piece of thin kitchen towel, sealed in a plastic bag, and kept refrigerated for up to 2 months before serving.
- In a medium bowl or a stand mixer with the paddle, beat butter and stevia until smooth. Beat in rum.
- To serve, spread top of cake with icing, then slice.
