Christmas Fruitcake

Ingredients

• 0.5 teaspoon baking soda 
• 0.7 cup brown sugar packed
• 0.5 cup butter 
• 0.5 cup rum dark divided (such as Myers's)
• 0.5 cup apricot dried finely chopped
• 0.7 cup currants dried
• 0.5 cup figs dried finely chopped
• 0.5 cup egg substitute 
• 1 cup flour all-purpose
• 1.5 tablespoons flour all-purpose
• 2 teaspoons flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon nutmeg 
• 1 teaspoon orange zest grated
• 0.5 cup pistachios chopped
• 1 cup raisins 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• plastic wrap
• loaf pan
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 32
2. Coat an 8 x 4inch loaf pan with cooking spray; dust pan with 2 teaspoons flour. Set aside.
3. Combine raisins, dried currants, pistachios, dried apricots, dried figs, and 1 1/2 tablespoons flour in a medium bowl; toss well to coat.
4. Weigh or lightly spoon 5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife.
5. Combine flour, baking soda, ground cinnamon, salt, and nutmeg in a small bowl, stirring with a whisk.
6. Melt butter in a large saucepan over medium heat.
7. Remove from heat. Stir in sugar, egg substitute, 1/4 cup rum, and rind.
8. Add flour mixture to pan, stirring with a whisk until smooth. Gradually fold in fruit mixture. Spoon batter into prepared pan. Cover with foil.
9. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs. Pierce top of cake several times with a wooden pick, and brush the remaining 1/4 cup rum over top of warm cake. Cool completely in pan on a wire rack.
10. Remove cake from pan. Wrap cake in plastic wrap, then wrap in foil. Refrigerate 24 hours before serving.