More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Christmas Fruitcake

SUBMITTED BY: Karen Uffelman

"It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients - rum and butter - it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste. Fruitcake is also traditional for wedding cake in England, and makes a very rich, sophisticated dessert for luncheons or teas."

RECIPE RATING:

Read Reviews (8)

Review/Rate This Recipe

Original recipe yield 1 - 6 inch round pan

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup chopped pecans
1/2 cup light rum
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup unsulfured molasses
1 egg
2 tablespoons milk
8 tablespoons butter

DIRECTIONS

Soak dried fruit in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
Preheat oven to 325 degrees F (165 degrees C). Butter and line with parchment paper a 6 inch round pan.
Whisk together the flour, baking soda, salt, and cinnamon.
Cream together the butter and sugar until fluffy. Beat in the egg. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/ rum mixture and nuts.
Scrape batter into prepared pan, and bake for 40 to 45 minutes. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1 tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin, and let age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

ADVERTISE WITH US

REVIEWS

Reviewed on Nov. 7, 2003 by AVA SCHNODGRASS

This Christmas cake is absolutely wonderful. I've made several, have substituted the mango... MORE

Reviewed on Dec. 6, 2003 by SMILEYCATT

I loved this recipe. I made it several years ago to give as gift. I made then in mini loaf... MORE

Reviewed on Dec. 6, 2003 by Syd

This cake is wonderful. It is everything it was promised to be. MORE

Reviewed on Nov. 22, 2005 by Talking Head

I doubled the recipe to make a 9.5X3 round. I used whetver fruit I had on... MORE

Reviewed on Dec. 5, 2003 by SMHAM

I made this fruitcake twice because I made a major mistake the first time, inadvertently using... MORE

Reviewed on Feb. 4, 2008 by Sherri

My family loved this recipe. We had planned to let it sit the customary week or longer but it... MORE

Reviewed on Dec. 26, 2007 by cassarugh

I cannot fairly rate this because I used way too much rum. I think if I would have only used... MORE

Reviewed on Dec. 22, 2007 by slashignore

This is a really good fruitcake recipe using some more exotic fruits. I doubled the recipe... MORE