Fruitcake gets a bad rap. But this version leaves behind the candied fruit for a tropical blend of apricots, pineapple & mangoes, which should help to convert even the biggest critic. ~ Alan
* As featured in Issue 2 of Adventures with Tea eMagazine!
“Not Your Grandma’s Fruitcake”
- 2 cups “An Apricot in Damascus” brewed tea
- 2 cups Dried fruit (tropical mix works well)
- 8 Tbsp. Butter (1 stick)
- 2 cups Flour
- 1 tsp. Baking soda
- 1 cup Sugar
- 1 Egg
Brew An Apricot in Damascus tea & pour into a bowl. Let dried fruit soak in the tea for about an hour. Pour this mixture into a saucepan with butter, bring to a boil, then simmer for 10 minutes.
Mix dry ingredients together, then blend in the egg. Add fruit and tea, then mix. Pour batter into four 6-inch mini loaf pans.
Bake at 350° F for 25-35 minutes or until a toothpick inserted comes out clean. If top browns too quickly, cover with foil for remaining time.