Smart Cookie Fruitcake

1. Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.

2. Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.

3. In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.

4. Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.

5. Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.

6. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.

7. Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.

8. Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

Cook's Notes:

Feel free to substitute the rum with more tea or any fruit juice you prefer.

Instead of soaking the dried fruits overnight, you can alternatively microwave for 1 minute. Stir, cover, and let rest for 1 hour.