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Serves 10 to 12 2 Tbsp. Henry's Unsalted Butter, softened 1 c. water 1 c. organic cane sugar 1 c. plus 1/4 c. dark rum 1/4 c. dried blueberries 1/4 c. dried apricots 1/4 c. dried pineapple, chopped 1/4 cup dried papaya, chopped 1/4 c. dried cherries 1/4 c. dried cranberries 2 c. organic unbleached all-purpose flour 1 tsp. baking powder 1/2 tsp. sea salt 2 tsp. cinnamon 1 tsp. nutmeg 2 sticks Henry's Unsalted Butter, softened 1 c. organic light brown sugar, firmly packed 4 Henry's Large Eggs 2 tsp. vanilla 1/4 c. freshly squeezed orange juice zest of an orange zest of a lemon 1/3 c. organic slivered almonds, toasted 1/3 c. organic pecans, chopped 1/3 c. organic walnuts, chopped cheesecloth Preheat oven to 350°F. Lightly grease a bundt pan with butter. Set aside. Mix 1 cup water and 1 cup sugar in a saucepan. Bring to a boil and simmer for about 3 minutes. Stir to dissolve the sugar. Pour simple sugar mixture into a bowl. Stir in one-cup rum and add all the dried fruit. Allow the fruit to soak for 10 minutes. Strain fruit and reserve the liquid. Set fruit and reserved liquid aside. Sift together flour, baking powder, salt, cinnamon and nutmeg. Set aside. Place butter and sugar in a mixing bowl, cream until fluffy. Add eggs, one at a time. Add vanilla, orange juice, 1/4 cup dark rum, and orange and lemon zest. Mix well. Add flour mixture, a half cup at a time, to the wet ingredients. Mix until smooth. Stir in fruit and nuts. Pour into bundt pan. Bake for 40 to 50 minutes, or until golden brown and firm to the touch. Cool for about 15 minutes, then remove from pan and allow to cool completely. Using a wooden skewer, poke holes all over the cake. Wrap cake in cheesecloth and pour a half cup of the reserved rum/sugar mixture over the cake. Place in an airtight container and brush with remaining rum/sugar mixture each day until the syrup is gone. Store cake for at least 2 weeks before serving. |
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