Reduced-Sugar Ginger-Apricot Fruit Cake With Hard Sauce Icing recipe

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Ingredients

Cooking spray
2 cups all-purpose flour, divided
½ cup roughly chopped toasted macadamia nuts
½ cup roughly chopped dried apricots
½ cup roughly chopped candied ginger
½ teaspoon baking powder
¼ teaspoon fine sea salt
6 tablespoons butter, softened
½ cup Sugar In The Raw®
½ cup Stevia In The Raw®
1 teaspoon vanilla extract
3 large eggs
½ cup spiced rum
½ cup butter, softened
½ cup Stevia In The Raw®
1 tablespoon spiced rum

Nutrition Info

411.3 calories
carbohydrate: 43.4 g
cholesterol: 98.5 mg
fat: 23 g
fiber: 1.7 g
protein: 5.4 g
saturatedFat: 11.5 g
servingSize: -
sodium: 208.2 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F. Spray a 9x5-inch 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 1/4 cup of the flour with macadamia nuts, apricots, and ginger.

  3. In another medium bowl, whisk to combine remaining 1 3/4 cups flour, baking powder, and salt.

  4. In a large bowl or a stand mixer with the paddle, beat butter, sugar, and stevia until fluffy, about 5 minutes. Beat in vanilla, then beat in eggs one 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, at least 1 hour.

  6. Beat butter and stevia in a medium bowl or a stand mixer until smooth. Beat in rum. To serve, spread top of cake with icing, then slice.

Recipe Yield

1 9×5-inch loaf

Recipe Note

Whether you make it the day of or months ahead, this fruitcake studded with ginger, apricot, and macadamia nuts is a simple, reasonably sweet holiday dessert.

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