1/2cup(125 mL) candied citrus peel, orange and lemon (or another cup of mixed candied fruit)
2cups(500 mL) + approx ½ cup (125 mL) Captain Morgan's Original Spiced Rum (or your rum of choice)
1cup(250 mL) unsalted butter, room temperature
1 3/4cups(425 mL) brown sugar, packed
1/2tsp(2 mL) coconut extract
1/2tsp(2 mL) almond extract
2cups(500 mL) all-purpose flour
1/2cup(125 mL) slivered almonds, coarsely chopped
1tsp(5 mL) baking powder
1/4 tsp(1 mL) ground cinnamon
1/4tsp(1 mL) ground cloves
1/4tsp(1 mL) ground nutmeg
1/2cup(125 mL) red glacé cherries, coarsely chopped
In a food processor, pulse together raisins, currants, prunes, candied fruit and citrus peel until a smooth, thick paste forms. Transfer to a large bowl and stir in 2 cups (500 mL) of the rum. Cover tightly and keep in a cool, dark spot, stirring once a day, for at least 2 days, or for up to 2 months.
In the bowl of an electric mixer, using the paddle attachment, beat butter and brown sugar until smooth. Beat in eggs, 1 at a time. Mix in coconut and almond extract.
In a separate bowl, whisk together flour, almonds, baking powder, cinnamon, cloves, nutmeg and salt; slowly stir into butter mixture until incorporated. Stir in raisin mixture and glacé cherries.
Preheat oven to 350°F (180°C).
For cupcakes, line cupcake pans with liners, and using a ¼-cup (60-mL) measuring cup (or a #16 / 2 oz ice cream scoop), scoop the fruitcake batter into each liner. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
For a Bundt cake, spray the Bundt cake pan with a nonstick cooking spray and pour the batter into the pan. Use a plastic spatula to evenly spread out the top of the batter. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
Using a skewer, poke holes in the top of your cupcakes or cake and brush with rum. Let cool in the pan for 24 hours. Dust with icing sugar or top with luscious coconut cream cheese icing and sweetened coconut flakes.
Yield: Makes 24 cupcakes or one 9-inch (23-cm) Bundt cake.