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Ginger-Apricot Fruit Cake with Hard Sauce Icing
Ginger-Apricot Fruit Cake with Hard Sauce Icing
Prep Time
Cook Time
Total Time
Servings

Ingredients

Cake

Hard Sauce

Ginger-Apricot Fruit Cake with Hard Sauce Icing

DIRECTIONS

  1. Preheat oven to 325℉. Spray a 9×5” loaf pan with cooking spray and line with parchment so it extends over the 2 long sides of the pan.
  2. In a medium bowl toss ¼ cup of the flour with macadamia nuts, apricots, and ginger.
  3. In another medium bowl whisk to combine remaining 1¾ cups flour, baking powder, and salt.
  4. In a large bowl or a stand mixer with the paddle, beat butter and sugar 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.
  5. 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.
  6. 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.
  7. In a medium bowl or a stand mixer with the paddle, beat butter until smooth. Beat in rum.
  8. To serve, spread top of cake with icing, then slice.

In the raw® products used

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