Ingredients

The following ingredients have 8 Servings
  • 1/2 cup chopped pitted dates
  • 1/2 cup golden raisins
  • 1/2 cup chopped figs
  • 1/2 cup chopped dried apricots
  • 1/2 cup orange juice
  • 1/2 cup butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 3 large eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 2 teaspoons orange zest
  • 1/2 cup spiced rum
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 1/4 cups whole milk
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 3 tablespoons spiced rum
  • 1 tablespoon butter
  • 1 teaspoon vanilla bean paste
  • 1 1/4 cups heavy cream (whipped to stiff peaks)
  • 8 rosemary sprigs (optional)

Instruction

  • Combine the dates, raisins, figs, and apricots in a medium bowl; pour orange juice over the fruit and stir to evenly coat. Cover and let stand at least 30 minutes.
  • Coat the inside of an 8-inch square pan with flour-based cooking spray and set aside.
  • Preheat oven to 325°F.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy; gradually add sugar. Add eggs one at time, beating until well blended after each addition.
  • In a separate bowl, combine flour, baking soda and salt. Mixing on low speed, gradually add flour to the butter mixture, scraping down sides and bottom of the bowl to make sure ingredients are well blended. Stir in pecans and orange zest.
  • Drain the fruit mixture and discard orange juice. Fold fruit into the batter and spread evenly into the prepared pan. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.
  • Let cake cool slightly in the pan; do not turn out. Poke holes in the cake with a wooden skewer while it is still warm. Pour rum evenly over cake, allowing it to seep into holes. Cool completely in the pan on wire rack, about 1 hour.