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 caloriescarbohydrate: 43.4 gcholesterol: 98.5 mgfat: 23 gfiber: 1.7 gprotein: 5.4 gsaturatedFat: 11.5 gservingSize: -sodium: 208.2 mgsugar: 17 gtransFat: : -unsaturatedFat: : -
Directions Reduced-Sugar Ginger-Apricot Fruit Cake With Hard Sauce Icing
Directions
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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.
In a medium bowl, toss 1/4 cup of the flour with macadamia nuts, apricots, and ginger.
In another medium bowl, whisk to combine remaining 1 3/4 cups flour, baking powder, and salt.
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.
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.
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.