Ingredients
Fruit Mixture
1 1/2 cups dried pineapple
1 cup raisins
1 cup dried apricots, diced
1 cup dates, diced
1 cup maraschino cherries, drained
1/4 cup candied ginger
1/2 cup dark rum or brandy
Batter
3/4 cup TAO Orange Pressato Olive Oil
2 cup dark brown sugar
4 eggs
1/4 cup dark corn syrup
3 cups all-purpose flour
1 teaspoon Fleur de Sel
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking powder
2 cups walnuts, chopped
Glaze
1/2 cup simple syrup or honey
1 tablespoon dark rum or brandy
Directions
Place fruit (pineapple, raisins, apricots, dates, cherries, and ginger) in a plastic zipper baggie. Add the TAO Cinnamon Pear Balsamic Vinegar and rum, seal, and gently agitate to coat. Refrigerate overnight, rotating the baggie halfway through the marination.
Preheat oven to 300°F, line 2 large loaf pans with parchment, and lightly spritz with cooking spray.
Place TAO Orange Pressato Olive Oil, brown sugar, eggs, corn syrup, and TAO Cinnamon Pear Balsamic Vinegar in a large bowl and whisk until combined.
Place flour, salt, cinnamon, allspice, nutmeg, and baking powder in a separate large bowl, and stir to combine.
Add the dry ingredients to the bowl with the wet mixture and whisk to combine the batter. Once the batter is combined, add the chopped nuts and marinated fruit (as well as the fruit juices) to the bowl and stir until thoroughly combined.
Divide the batter between the two prepared pans and gently tap to settle. Place in the oven and bake for 70-90 minutes or until cooked through (insert a toothpick into the center of the loaf, if the toothpick comes out clean, the cake is done).
Remove from the oven and set aside on a wire rack to cool.
While the cakes are cooling, combine the simple syrup and rum in a small bowl and whisk.
While the cakes are still warm, brush the tops with the glaze, and set aside to cool further. Once cooled, slice and serve.