Mississauga Pain Clinic offering chiropractic, physiotherapy, massage therapy and orthotic services to residents of Churchill Meadows InMississauga
Mississauga Pain Clinic offering chiropractic, physiotherapy, massage therapy and orthotic services to residents of Churchill Meadows InMississauga
Delight your family and friends with this rich, flavorful holiday fruitcake. Packed with naturally sweetened dried fruits, a hint of spice, and a touch of festive cheer, this recipe makes four mini loaves—perfect for gift-giving or enjoying yourself! Prepare ahead, as the cake develops its best flavors over a curing period of several weeks.
Fruit Mixture:
•½ cup chopped dates
•½ cup dried cherries
•½ cup golden raisins
•½ cup dried blueberries
•½ cup chopped dried apricots
•¼ cup chopped crystallized ginger
•½ cup spiced rum (or substitute with chai tea or fruit juice)
•½ cup strongly brewed chai tea
•1 cup orange juice
Cake Batter:
•¾ cup unsalted butter
•½ cup granulated sugar
•Zest of 1 orange
•Zest of 1 lemon
•1 cinnamon stick
•1 ¾ cups all-purpose flour
•1 ½ teaspoons salt
•1 teaspoon baking soda
•1 teaspoon baking powder
•¼ teaspoon ground cinnamon
•¼ teaspoon ground allspice
•¼ teaspoon ground nutmeg
•2 eggs, lightly beaten
•¾ cup unsalted mixed nuts, chopped
Topping:
•1 fluid ounce spiced rum (optional)
•1 tablespoon confectioners’ sugar (for dusting)
Step 1: Soak the Fruits
1.Combine the chopped dates, cherries, raisins, blueberries, apricots, and crystallized ginger in a large bowl.
2.Pour the spiced rum and chai tea over the fruits, stirring to coat. Cover and let soak overnight (or at least 8 hours).
Step 2: Prepare the Fruit Mixture
1.In a medium saucepan, mix the soaked fruits (with their liquid), orange juice, orange zest, lemon zest, butter, sugar, and cinnamon stick.
2.Bring the mixture to a simmer over medium heat, stirring occasionally, until the butter melts and the sugar dissolves (about 10 minutes).
3.Remove from heat and let the mixture cool for about 30 minutes.
Step 3: Make the Batter
1.Preheat the oven to 325°F (165°C). Spray four mini loaf pans with baking spray.
2.In a separate bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg.
3.Remove the cinnamon stick from the cooled fruit mixture. Gradually fold the dry ingredients into the fruit mixture until just combined.
4.Add the beaten eggs and chopped nuts, folding gently to combine.
Step 4: Bake the Cakes
1.Divide the batter evenly among the prepared loaf pans.
2.Bake for approximately 1 hour, or until a toothpick inserted into the center of each loaf comes out clean.
3.Allow the cakes to cool in the pans for 10 minutes, then run a knife along the edges and carefully turn them out onto a wire rack.
Step 5: Cure and Serve
1.While the cakes are still warm, brush them with a bit of spiced rum for added flavor and moisture (optional).
2.Allow the cakes to cool completely before wrapping them tightly in parchment paper and storing in an airtight container. Refrigerate for 6–7 weeks, allowing the flavors to mature.
3.Before serving, dust the cakes with confectioners’ sugar for a festive finish.
