We don’t know how fruitcakes became the butt of all the doorstop jokes, because this boozy delight is utterly delicious. Our own garden plums, dried and doused with rum, join rum-soaked dried cherries, cranberries, apricots, crystallized ginger, citrus, nutmeg, clove, cardamom and toasted hazelnuts for a modern holiday classic. In keeping with tradition, this fruitcake is baked then soaked in McMenamins Three Rocks Spiced Rum for two weeks (and what a wonderful tradition that is), preserving it naturally and deliciously. Finally, we drizzle with royal icing and decorate with candied orange.

INGREDIENTS: Dried Apricots, Dried Cherries, Dried Cranberries, Prunes, Crystalized Ginger, Lemon, Orange, Unsalted Butter, Brown Sugar, Rum Blend, AP Flour, Almond Meal, Baking Powder, Allspice, Nutmeg, Ginger, Clove, Cinnamon, Cardamom, Kosher Salt, Roasted Hazelnuts, Vanilla, Eggs