Fruitcake from the Terebinth Patisserie

By LisaMK

This recipe is shared from the Coastal Virginia magazine.There are no candied fruits typically in fruitcakes but is loaded with other dried fruits. A very scrumptious dessert any time of year! This recipe is broken into mini bundt cakes for single servings. This recipe calls for fruits to be soaked in rum overnight.

Ingredients

• 1 1/2 c candied pineapple chunks
• 2 c golden raisins
• 1/2 c dried cherries
• 1/2 c dried cranberries
• 1/2 c candied ginger
• 1/2 c dried peaches
• 1/2 c dried apricot
• 1 tsp pure orange extract
• 1 tsp lemon extract
• 1/4 c orange juice
• 1/4 c rum
• 2 c unsalted butter, softened
• 2 c extra fine granulated sugar
• 6 eggs, separated
• 4 c toasted pecans, chopped
• 1/2 tsp salt
• 1 tsp baking powder
• 3 c sifted flour

Preparation

Step 1

Chop pineapple, raisins, cherries, ginger, peaches, and apricots. Mix chopped fruit with dried cranberries, soak in orange juice and rum overnight.
Preheat oven to 325 degrees. Place a small pan of water in the oven. Spray 10-12 mini bundt pans with cooking spray.
In a large bowl, cream butter and granulated sugar. Stir in beaten egg yolks. Stir in fruit, rum, juice and pecans. MIx in sifted flour, baking powder and salt.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 30-45 mins. until golden brown, or until toothpick inserted comes out clean.
Top with whipping cream or a glaze (mixture of softened butter, light brown sugar, bourbon.