Fruitcake may be a holiday season thing, but the general idea behind MY version of it can be be used year round, to make fantastic cookies.
As you may recall from my Gluten-Free Fruitcake Cookies, I like to use dried fruit – rather than glaceed – and soak it in rum. The flavour and texture is so much better than traditional fruitcake … why not make them in the summer?
These Tropical Fruit and Rum cookies start out by soaking dried tropical fruit in flavourful rum, and just get even better from there!
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A day or two before baking the cookies, chop dried fruits into pieces, mix in rum, and cover.
Preheat oven to 325F. Line baking sheets with parchment paper, or coat well with baking spray.
Strain dried fruit mixture, leaving it in your sieve to drain while you prepare the rest of the cookie batter.
Cream butter and sugar until light and fluffy. Add eggs and zest, continue beating until eggs are fully incorporated and mixture is once again smooth and fluffy.
In a separate bowl, combine flour, baking soda, and salt. Add to the butter & sugar mixture, beat gently until well combined. Add strained fruit and cashews to the cookie batter, mix well.
Use a tablespoon, cookie scoop, or small ice cream scoop to drop rounded spoonfuls of the batter onto prepared baking sheets.
Bake for 15-20 minutes, until golden brown.
Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.
Once cookies are cool, keep them stored in airtight containers.
* I used a combination of dried papaya, dried pineapple, some banana chips (I’d smashed them up a bit), and golden raisins.** I prefer amber rum for this, but it would also work really well with spiced rum or dark rum!
Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.