Fruity & Nutty
Lolo’s Fruitcake
Ingredients
- 1⁄2 cup Kasama Rum
- 1 cup walnut halves, crushed
- 1 1⁄2 cups mixed dried fruit (raisins, cherries, apricots, pineapple, and candied cherries for color)
- 1 1⁄2 cups white chocolate chips
- 3⁄4 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 1⁄2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 1⁄2 sticks unsalted butter, room temperature
- 2 eggs
- 3⁄4 teaspoon vanilla
- 3⁄4 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 3⁄8 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon allspice
Instructions
-
Prep #1 — Measure walnuts, crush, then place in a small bowl. Next, pour Kasama Rum into the same bowl, mix, and let soak at room temperature for 12 hours (or overnight). Following the soak, preheat oven at 300 degrees F and bake walnuts for 12 minutes, remove from oven, and let cool. When cool, place cashews into a bowl. Proceed to Prep #2
-
Prep #2 — Mix brown and granulated sugar together in a bowl. Sift flour, baking soda, cinnamon, nutmeg, allspice, and salt into another bowl.
-
In a stand mixer fitted with a paddle attachment, beat butter on medium-low speed until creamy, then add sugar mixture, followed by eggs and vanilla, beating after each addition to combine, about 2 minutes total.
-
Continue to mix on medium-low speed while adding flour mixture, then oats, then mixed dried fruit, then baked walnuts, then white chocolate chips, about 2 minutes total.
-
Chill dough in refrigerator for 3 hours, or chill in freezer for 30 minutes.
-
Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop the dough 13⁄4 tablespoon balls (#40 recommended) placing on cookie sheet, 3 inches apart.
-
Bake 10-12 minutes or until lightly brown. Let cookies cool on baking sheet for 5 minutes, then move to a cooling rack for 10 minutes to fully set. Enjoy!
