Ingredients
- 4 ounces dried passion fruit
- 4 ounces dried dates
- 2 ounces fresh walnuts
- 1 tablespoon vanilla extract
- 1 tablespoon coconut extract
- 4 ounces 1 stick unsalted butter, softened
- 3 ounces granulated sugar
- 1.5 ounce dark brown sugar
- 1 tablespoon apricot honey creme
- 1 tablespoon molasses
- 3 large eggs room temperature
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8.5 ounces 1 1/2 cups all purpose flour
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup unsweetened large coconut flakes
Instructions
- The night before making the cakes, chop the passion fruit (remove some of the seeds, but not all), dates, and walnuts. Place in a mason jar with the vanilla and coconut extracts and fill with water. Let stand overnight.
- Heat oven to 350F and grease four mini-loaf pans. Set aside.
- Cream the butter, sugars, honey creme, and molasses for about 5 minutes. Add eggs one at a time until incorporated.
- Sift baking powder, salt, flour, and spices. Add to batter.
- Strain dried fruit (reserving the liquid) and add to mixture above. Drizzle in about 3 tablespoons of the liquid reserved. Mix.
- Scoop fruit cake batter into mini-loaf pans, top with coconut flakes, and bake at 350 for 25-35 minutes, depending on your oven.
Servings: 1 large loaf; OR 4 mini-loaves