This fruitcake tastes so much better than traditional fruitcakes that contain candied citron plus other dried fruits. It uses mostly dried tropical fruits, nuts and coconut sugar. You will be pleased at how quick and easy it is to make...... and yummy too!
Preheat the oven to 325°. In a medium bowl, combine the rum, currants, mango, figs, cherries, and honey. Cover the bowl with plastic wrap and microwave for 2 minutes (or simmer, covered, on the top of the stove for about 5 minutes). Let the dried fruit cool while you prepare the rest of the batter.
2. In a medium bowl, whisk together the flours, cinnamon, nutmeg, baking soda and salt. Set aside.
3. In a large bowl, cream the coconut sugar and butter together with an electric hand mixer until light and fluffy. Add the egg and beat until well mixed. Fold in the dry ingredients, mix well and then add the pecans, walnuts and dried fruit mixture.
4. Scrape the batter into a greased 8½-by-4½-inch loaf pan; smooth the top with a knife. Bake until slightly risen and a cake tester comes out clean when inserted into the cake, 1 hour. Allow to cool completely, then remove from the pan and store (in plastic wrap) at room temperature overnight before serving.
*if unable to find brandied cherries, soak cherries from the jar in a little bit of any type of brandy
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