Yield:one 9-inch fruitcake or 4 miniature fruitcakes
There are no bright red and green "candied" cherries in this festive bundt. This cake is soaked in alcohol and is more akin to a sophisticated Caribbean rum cake than the conventional, oft-ridiculed fruitcake. Mix and match the dried fruit to your liking!
For the fruit: Combine the dried fruit and rum or brandy in a large microwave-safe bowl. Microwave for 60 seconds and stir. Let the fruit rehydrate while preparing the cake batter.
For the cake: Spray a 10-cup bundt pan with baking spray with flour. Set aside.
Combine the flour, baking powder, salt, cinnamon, nutmeg and ginger in a medium bowl and whisk to combine and aerate. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar, butter and orange zest on medium speed until lightened in color and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bottom and sides of the bowl with a rubber spatula, as needed.
Reduce the mixer speed to low and mix in a third of the flour mixture until just combined. Add the molasses, then add another third of the flour mixture, mixing on low speed until just combined, scraping the bottom and sides of the bowl, as needed. Add 2 tablespoons water followed by the last third of the flour mixture and mix on low speed until combined. Increase the speed to medium and mix until the batter is velvety and smooth, about 30 seconds. Stir in the pecans and the soaked fruit along with any remaining liquid.
Pour the batter into the prepared pan and bake until a cake tester inserted deep into the cake comes out clean, about 1 1/2 hours. Let the cake cool completely in the pan on a wire rack.
Once cool, turn out the cake and brush all over with the rum or brandy. Wrap the cake tightly and refrigerate until ready to enjoy, or up to 4 weeks.