Ingredients

• 1/4 cup dried Cherries chopped
• 1/4 cup Dried Figs chopped
• 1/4 cup Candied Ginger chopped
• 1/4 cup Raisins
• 1/2 cup Black Strap Rum (or Apple Juice, Whisky, Rum, Bourbon)

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Cane Sugar
• 1/2 cup Brown Sugar
• 1 1/2 tsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 Egg
• 2 Tbsp Oil
• 1 cup Almond Milk (or milk of choice)
• 1/4 cup Pistachios chopped
• 1/4 cup Pecans chopped

Instructions

1. In a small bowl, combine the cherries, figs, ginger, raisins and rum. Cover and refrigerate overnight.
2. The next day, preheat the oven to 350°F. Spray three mini loaf pans or one 9 x 5-inch loaf pan with nonstick spray.
3. In a large bowl, combine the flour, sugars, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine. Next add the egg, oil and milk to the dry ingredients. Whisk well. Then add the nuts and fruit, along with the remaining rum that was not absorbed, to the batter and mix to combine. Evenly distribute the batter into the prepared pans.
4. Bake for 35-40 minutes for mini loaves and 55-60 minutes for a large loaf, or until a toothpick inserted in the center comes out clean. You can remove the cake from the pan after it has cooled for about 10 minutes.