Ingredients

• 1 cup Golden Raisins
• 2/3 cup dried Currants
• 1/2 cup Dried Cranberries
• 1/2 cup dried Sweetened Pineapple diced
• 1/2 cup Dried Apricots diced
• 1/4 cup Candied Ginger diced
• 1 Tbsp Orange Zest
• 1 cup rum
• 1/2 cup Unsalted Butter room temperature
• 1 cup Granulated Sugar
• 3 Eggs room temperature
• 1 tsp Vanilla Extract
• 2 cups Unbleached White All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/2 tsp freshly grated Nutmeg
• 1/2 tsp Kosher Salt
• 1/4 tsp Cloves
• 1/2 cup Slivered Almonds toasted*

• 1 1/2 cups Powdered Sugar
• 2 Tbsp Unsalted Butter melted
• 2 Tbsp rum
• 2 Tbsp Heavy Cream
• 3/4 tsp Vanilla Extract
• 1/4 tsp Salt
• 1/4 tsp Cardamom

Instructions

1. In a large bowl, combine all the dried fruit, candied ginger and orange zest. Add the rum and stir to combine. Cover with plastic wrap and set aside at room temperature for 3 hours or overnight.
2. Preheat the oven to 325°F. Generously grease the mini loaf pans. Set aside.
3. In a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Turn the mixer to medium-high and mix until light and fluffy, 2-3 minutes.
4. Turn the mixer to low. One at a time, add the eggs, mixing until thoroughly combined. Then add in the vanilla. Use a spatula to scrape down the sides of the bowl.
5. Add the flour, baking powder, cinnamon, nutmeg, salt and cloves to the mixing bowl. Turn the mixer to medium-low speed and mix until just combined.
6. Remove the mixing bowl from the stand mixer. Using a spatula, fold in the slivered almonds and the dried fruit and rum mixture.
7. Pour the batter into the prepared pans and spread evenly. Place the cakes in the oven, evenly spacing them apart. Bake the fruitcakes until the tops are a rich golden brown and a knife inserted into the center comes out clean, 40-45 minutes.
8. Remove the cakes from the oven and set on a wire rack to cool for 20 minutes, and then run a knife around the edges of the pans to release the cakes. Invert the cakes onto a baking rack, then turn them right side up and set back on a baking rack with a pan set underneath.

1. While the cake is baking, make the glaze. In a medium bowl add all on the ingredients. Whisk until smooth and then set aside.
2. Pour the glaze over the warm cakes so it drips down the sides. Allow the glaze to set before serving.