SPICED RUM SOAKED FRUITCAKE

Spiced Rum-Soaked Fruitcake

Yield: One large 9-inch cake

Prep Time: 25 minutes, plus cooling time and overnight soaking

Cook Time: 1 hour and 30 minutes

Total Time: 1 hour and 55 minutes, plus cooling time and overnight soaking

For the Dried Fruit

• 4 cups chopped dried fruit, including golden raisins, dried apricots, dried pineapple, dried cherries, dried cranberries and crystallized ginger
• 1 cup spiced rum
• 1 teaspoon finely grated orange zest

For the Batter

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 sticks unsalted butter
• 2 cups light brown sugar
• 1/4 cup honey
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon instant espresso
• 4 eggs
• 1 cup chopped almonds

For the Syrup

• 1/4 cup spiced rum
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch kosher salt

1. Prepare the dried fruit: In a non-reactive bowl, toss the dried fruit with the rum and orange zest. Cover and let soak overnight.

2. The next day, make the batter: Preheat the oven to 300 degrees Fahrenheit and grease a parchment-lined, 9-inch, deep cake pan. In a medium bowl, whisk together the flour, baking powder, salt and baking soda to incorporate, then set aside.

3. In a small saucepan, melt the butter over medium-high heat. Cook, whisking constantly until brown and nutty in aroma, 6 to 8 minutes. Transfer to a large bowl and let cool.

4. To the cooled brown butter, whisk in the brown sugar, honey, cinnamon, ginger, allspice, nutmeg, instant espresso and eggs. Fold in the soaked fruit and any liquid from the bowl, followed by the flour mixture and the chopped almonds. 

5. Pour into the prepared cake pan and smooth the top with a spatula. Bake until golden and the center has reached an internal temperature of 190 degrees F, 1 hour and 30 minutes.

6. Meanwhile, make the syrup: In a small saucepan, combine the rum, sugar and vanilla over medium-high heat. Cook until the sugar has dissolved, 2 minutes, then let cool.

7. Once the cake comes out of the oven, pour the syrup over top and let cool completely. Remove from the pan, then slice and serve.