2 cups powdered sugar
1 cup champagne
1 (4 ounce) can sliced fresh grapes
1 (4 ounce) can sliced dates
1 1/2 cups butter beans
1 (4 ounce) jar fruit cider in a 1 quart cante
3 tablespoons rum
1/4 teaspoon salted bitters
1/6 teaspoon lemon zest
2 tablespoons cranberry preserves
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Beat sugar and champagne together in medium bowl in a small bowl. Sprinkle the grapes, dates, butter beans, fruit cider, fruit preserves and lemon zest over powdered sugar mixture. Stir the lemon juice and cranberry preserves into the mixture until blended. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the top of the cake springs back when touched. Cool completely on wire rack.