Spiced Dried Fruit Cake With Rum Butter Glaze

• 1 cup golden raisins
• 3/4 cup currants
• 1/2 cup sweetened dried cranberries
• 1/2 cup dried cherries
• 1/2 cup dried apricots chopped
• 1/2 cup candied citron diced
• 1/2 cup candied ginger diced
• 2 tablespoons orange zest zest from 2 oranges
• 1 cup gold rum
• 1/2 cup unsalted butter plus more for buttering pan
• 2 tablespoons unsalted butter
• 1 cup granulated sugar
• 1 cup unfiltered apple juice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all purpose flour
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs at room temperature
• 1/2 cup pecans chopped and toasted
• 2 tablespoons gold rum for brushing cake
• 1 cup confectioners' sugar
• 2 tablespoons unsalted butter melted and warm
• 1 1/2 tablespoons gold rum
• 1 tablespoon heavy whipping cream at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

1. Special Equipment: KitchenAid(R) Stand Mixer; KitchenAid(R) Sifter + Scale Attachment; One 9-in/23-cm cake pan with 1 1/2-in-4-cm-sides; parchment paper
2. In a large bowl, combine all the dried fruits (golden raisins, currants, sweetened dried cranberries, dried cherries, dried chopped apricots, candied citron), candied ginger, and orange zest. Add the 1 cup rum and stir well to combine. Cover with plastic wrap and set aside at room temperature for 3 hours or overnight.
3. In a large saucepan, set over medium heat, melt the 1/2 cup + 2 Tbs butter. Add the1 cup sugar and stir to dissolve the sugar. Add the prepared macerated fruit, along with 1 cup apple juice and spices (cinnamon, ginger, cardamom, allspice). Increase the heat to medium-high and bring the mixture to a boil, stirring frequently. Once it has reached a boil, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for 10 minutes. Remove from the heat and set aside to cool for 15 minutes, stirring occasionally. Once cool, stir in the 1 teaspoon vanilla extract.
4. Meanwhile, position an oven rack in the center of the oven and preheat the oven to 325u0b0F/160u0b0C/gas 3. Generously butter the bottom and sides of the cake pan. Line the bottom of the pan with a circle of parchment paper, and butter the parchment. Set aside.
5. Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the flat beater. Transfer the fruit mixture to the bowl of the mixer. Close the ingredient valve. Weigh the flour (7 oz), salt 0.24 oz), baking powder (0.14 oz), and baking soda (0.21 oz) in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Mix just until the flour disappears, about 30 seconds. Turn the mixer off.
6. In a small bowl, beat the 2 eggs with a fork. Turn the mixer to medium-low, add the eggs and mix just until combined. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. Fold in the 1/2 cup toasted pecans.
7. Note: To toast the nuts, spread them in a single layer on a small rimmed baking sheet, and bake until fragrant and starting to color, 5 to 8 minutes. Set aside to cool.
8. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake the fruitcake until the top is deeply golden brown, and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Set the cake on a wire rack. While still hot, brush the top of the fruitcake with 1 to 2 tablespoons of the rum. Let the fruitcake cool to room temperature in the pan.
9. Once the cake is cool, make the glaze. Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the wire whip. Close the ingredient valve. Weigh the confectioners' sugar (4 oz) in the ingredient hopper. In the bowl of the mixer, combine the 2 Tbs melted butter, 1 1/2 Tbs rum, 1 Tbs cream, 1/2 tsp vanilla extract, and 1/4 tsp salt. Mix on medium-low speed until smooth, about 1 minute. Open the ingredient valve, and sift in the powdered sugar. Increase the mixer to medium, and beat until smooth, stopping the mixer once to scrape down the sides of the bowl. Use a rubber spatula to incorporate any remaining bits of confectioners' sugar.
10. To finish the cake, run a table knife around the inside edge of the pan to loosen the cake. Invert the cake onto a wire rack, peel off the parchment paper, and then turn the cake right side up. Place the cake on a wire rack with a baking sheet underneath to catch any drips. Pour the glaze over the cake, and use a small offset spatula to gently push the glaze evenly to the edges so it drips down the sides of the cake. Allow the glaze to set before transferring the cake to a cake plate. Cut into wedges when ready to serve. The cake can be made up to 2 days in advance. Store the cake for up to one week in a covered cake box at room temperature.

golden raisins, currants, cranberries, dried cherries, candied citron, candied ginger, orange zest zest, gold rum, butter, unsalted butter, sugar, apple juice, ground cinnamon, ground ginger, ground cardamom, ground allspice, vanilla, flour, salt, baking powder, baking soda, eggs, pecans, gold rum, confectioners, butter, gold rum, heavy whipping cream, vanilla, salt

Taken from www.yummly.com/recipe/Spiced-Dried-Fruit-Cake-with-Rum-Butter-Glaze-9084050 (may not work)