Fruity & Nutty

Lolo’s Fruitcake



  • 1⁄2 cup Kasama Rum
  • 1 cup walnut halves, crushed
  • 1 1⁄2 cups mixed dried fruit (raisins, cherries, apricots, pineapple, and candied cherries for color)
  • 1 1⁄2 cups white chocolate chips
  • 3⁄4 cup brown sugar
  • 1⁄2 cup granulated sugar
  • 1 1⁄2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 1⁄2 sticks unsalted butter, room temperature
  • 2 eggs
  • 3⁄4 teaspoon vanilla
  • 3⁄4 teaspoon baking soda
  • 3⁄4 teaspoon cinnamon
  • 3⁄8 teaspoon salt
  • 1⁄8 teaspoon nutmeg
  • 1⁄8 teaspoon allspice


  1. Prep #1 — Measure walnuts, crush, then place in a small bowl. Next, pour Kasama Rum into the same bowl, mix, and let soak at room temperature for 12 hours (or overnight). Following the soak, preheat oven at 300 degrees F and bake walnuts for 12 minutes, remove from oven, and let cool. When cool, place cashews into a bowl. Proceed to Prep #2
  2. Prep #2 — Mix brown and granulated sugar together in a bowl. Sift flour, baking soda, cinnamon, nutmeg, allspice, and salt into another bowl.
  3. In a stand mixer fitted with a paddle attachment, beat butter on medium-low speed until creamy, then add sugar mixture, followed by eggs and vanilla, beating after each addition to combine, about 2 minutes total.
  4. Continue to mix on medium-low speed while adding flour mixture, then oats, then mixed dried fruit, then baked walnuts, then white chocolate chips, about 2 minutes total.
  5. Chill dough in refrigerator for 3 hours, or chill in freezer for 30 minutes.
  6. Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop the dough 13⁄4 tablespoon balls (#40 recommended) placing on cookie sheet, 3 inches apart.
  7. Bake 10-12 minutes or until lightly brown. Let cookies cool on baking sheet for 5 minutes, then move to a cooling rack for 10 minutes to fully set. Enjoy!
Beach hut beside the sea.