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recipe

Yields1 ServingPrep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins

Ingredients
 1 ½ cups (213g) diced dried pineapple
 1 ½ cups (255g) raisins, golden or regular
 1 cup (128g) diced dried apricots
 1 teaspoon ground cinnamon
 1 ½ cups (223g) chopped dates
 ⅓ cup (64g) diced crystallized ginger, optional
 ¾ cup (170g) rum, brandy, apple juice, or cranberry juice
 1 cup (16 tablespoons, 227g) unsalted butter, at room temperature, at least 65°F
Topping/glaze (optional)
 heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
 rum, brandy, simple syrup, vanilla syrup, or ginger syrup
Preheat oven, prepare loaf pan
1

reheat oven to 325°F. Line a 9x5-inch loaf pan with greased parchment paper or brown baking paper, cut to fit the pan. Place one piece to run the length of the pan and stand up above.

Mix together sour cream and baking soda
2

In a small bowl, mix together the baking soda and sour cream; set aside.

Toss dates, raisins, cherries with flour
3

Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. Set aside.

Pour batter into baking pan and bake
4

Place the batter filled pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water will help with a more even, gentle cooking.

Cool on a rack
5

Remove to a rack to cool for 5 minutes. Use the edges of the parchment paper to lift the cake out of the pan. Let cool completely. Wrap tightly with plastic wrap and then aluminum to store.