Honey-Sweetened Rum Fruit Cake

Instructions

1. Preheat the oven to 350°. Grease a 9 x 5-inch loaf pan.
2. In a large bowl, whisk together the butter, buttermilk (kefir, yogurt or milk), honey, eggs, rum, and olive oil.
3. In a medium bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
4. Fold the flour mixture into the buttermilk mixture until the flour is completely absorbed.
5. Fold in the raisins, currants, cherries, cranberries, prunes, and orange zest.
6. Pour the batter into the prepared loaf pan.
7. Bake the bread for 50 to 55 minutes until a toothpick comes out clean in the center. Let cool in the pan for 10 minutes, then unmold the loaf and let cool on a rack for 30 minutes before serving.

The cake can be stored in an airtight container for up to 3 days. You may substitute the rum with orange juice at 1:1 ratio.