- ¼ cup dried cherries, coarsely chopped
- ¼ cup dried cranberries, coarsely chopped
- ¼ cup dried apricots, coarsely chopped
- ¼ cup raisins, chopped
- 3 tablespoons rum
- 2-½ cups confectioners' sugar
- 2/3 cup evaporated milk
- ¼ cup unsalted butter, cut into pieces
- 12 ounces white chocolate, coarsely chopped
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup almonds, toasted and coarsely chopped
- Line a 9x10x2-inch pan with foil. Brush with melted butter. Set aside.
- Combine together cherries, cranberries, apricots, raisins and rum in a bowl. Set aside for 20 to 30 minutes.
- Cook together confectioners’ sugar and milk in a heavy pan over medium heat. Add butter, while stirring constantly. Allow to boil. Continue boiling for 5 minutes. Do not stir.
- Reduce heat to low and add white chocolate, almond extract and vanilla extract. Carefully whisk mixture until chocolate is melted. Stir in chopped almonds and rehydrated cherry-rum mixture. Stir until well-blended.
- Pour into prepared pan. Smoothen top using a buttered spoon or offset spatula. Cool completely in pan. Chill for at least 2 hours or until firm.
- Turn out onto a cutting board and peel off foil. Cut into squares before serving.
- This recipe is inspired by fruitcake. You can also use peppermint candies or other Christmas-themed variations to replace dried fruit and nuts.
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