These pancakes resemble falafel in flavor but are smoother.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 7 days 7 hrs 22 mins |
| Total Time: | 7 days 8 hrs 52 mins |
| Servings: | 16 |
| Yield: | 4 mini loaves |
Ingredients
- ½ cup dates, pitted and chopped
- ½ cup dried cherries
- ½ cup golden raisins
- ½ cup dried blueberries
- ½ cup dried apricots, chopped
- ¼ cup crystallized ginger, chopped
- ½ cup spiced rum
- ½ cup strongly brewed chai tea
- 1 cup orange juice
- ¾ cup unsalted butter
- ½ cup white sugar
- 1 orange, zested
- 1 lemon, zested
- 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
- baking spray
- 2 eggs, lightly beaten
- ¾ cup unsalted mixed nuts, chopped
- 1 fluid ounce spiced rum, or to taste
- 1 tablespoon confectioners’ sugar, or to taste
Instructions
- Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
- Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
- In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
- Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
- Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
- Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
- Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.
- Feel free to substitute the rum with more tea or any fruit juice you prefer.
- Instead of soaking the dried fruits overnight, you can alternatively microwave for 1 minute. Stir, cover, and let rest for 1 hour.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 343 mg |
| Sugars | 22 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I love this little cake. Perfect with tea or coffee. I make it annually and love how it stores in the fridge for several weeks. I always double the recipe, so I have plenty to share with family and friends, which is especially helpful during the holiday season and for those little gifts. Half is made with gluten-free flour for those in my family with allergies and both cakes are moist and flavorful! It’s a favorite of mine.
I tried this recipe to try the fast and easy method it uses besides adding the far better real dried fruit rather than the glazed fruits. I must say that it is fast and easy. However, I would say that the flavor was too acidic and sort of salty. I will make it again given the fast method for macerating the fruit and rum and its practical mixing by hand method. I would highly recommend using sweeter juice options. If you like your fruit cake with a darker color add a bit of molasses. The texture was fantastic though. It was just the balance of acid and salt that seemed off. I may also lower the amount of salt. Will make it again with my own adaptations to balance the flavors more.
This recipe is amazing!! Absolutely love it!
Is delicious and very easy to do! I’ll make it again