Special equipment: 2 sheets 2-ounce oval flexible molds; a 2-inch (number 24) ice cream scoop
Preheat the oven to 325 degrees F. Spray 2 sheets 2-ounce oval flexible molds with nonstick cooking spray.
In a medium saucepot, heat 2 cups water until a candy thermometer inserted in the water reads 110 degrees F. Add the figs, apples, apricots, cranberries and raisins, then remove from the heat and soak the fruit.
Sift the flour, baking powder, baking soda, Stolen Spice and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream together the brown sugar, vanilla and butter for 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl before each addition. Reduce the speed to low and add the flour. Once incorporated, scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Pour the fruit mix, soaking water, pecans and orange peel in the mixing bowl and mix until combined. Scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Using a 2-inch ice cream scoop, scoop the batter into the molds and bake for 25 to 30 minutes. Cool completely before unmolding.
In a small saucepot set over low heat, melt the apricot glaze. Brush the glaze on the fruitcakes and cool. Serve at room temperature.
In a small bowl, mix the chili powder, paprika, cumin, brown sugar, garlic powder, cayenne, black pepper, white pepper and salt. Add in the oil and mix well.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Travis Martinez