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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:
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Original recipe yield 1 - 6 inch round pan
SERVINGS
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Servings
US
METRIC
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
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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.
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REVIEWS
Reviewed on Nov. 7, 2003 by AVA SCHNODGRASS
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AVA SCHNODGRASS
Nov. 7, 2003
This Christmas cake is absolutely wonderful. I've made several, have substituted the mango with Papaya, raisins, etc. and it still turns out perfect. This is the best all around fruit cake I have ever made.
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21 users found this review helpful
This Christmas cake is absolutely wonderful. I've made several, have substituted the mango...
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Reviewed on Dec. 6, 2003 by SMILEYCATT
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SMILEYCATT
Dec. 6, 2003
I loved this recipe. I made it several years ago to give as gift. I made then in mini loaf pans and gave them out. Everyone ranted about of moist they were. The cakes were so good that when I lost teh recipe I came back here looking for it a full 2 years later. Great Job!
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12 users found this review helpful
I loved this recipe. I made it several years ago to give as gift. I made then in mini loaf...
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Reviewed on Dec. 6, 2003 by
Syd
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Syd
Dec. 6, 2003
This cake is wonderful. It is everything it was promised to be.
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8 users found this review helpful
This cake is wonderful. It is everything it was promised to be.
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Reviewed on Nov. 22, 2005 by
Talking Head
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Talking Head
Nov. 22, 2005
I doubled the recipe to make a 9.5X3 round. I used whetver fruit I had on hand(walnuts,cranberries,raisins,currants and golden raisins). I did not think mango would quite go with cake. I soaked the fruit in Apricot flavoured brandy instead of rum for 3 days and used 4 cups of that (doubled the original recipe). Did not have molasses on hand so substituted honey. Next time I am going to try adding some treacle as well for the color and deep flavor. I made this cake for my mom-in-law's birthday. Topped it with lightly sweetened whipped cream which was a nice contrast to the dense cake and garnished it with orange slices. Everybody LOVED it. The cake turned out to be rich,moist and delicious. This recipe is a keeper.
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5 users found this review helpful
I doubled the recipe to make a 9.5X3 round. I used whetver fruit I had on...
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Reviewed on Dec. 5, 2003 by SMHAM
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SMHAM
Dec. 5, 2003
I made this fruitcake twice because I made a major mistake the first time, inadvertently using all of the rum in the batter rather than half. The second time I used the correct amount of rum, and cut the butter from 8 tablespoons to 2 tablespoons and cut both the molasses and milk in half. I also added 1/4 teaspoon of baking powder. The cakes rose nicely and weren't nearly as greasy as the first time.
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1 user found this review helpful
I made this fruitcake twice because I made a major mistake the first time, inadvertently using...
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Reviewed on Feb. 4, 2008 by
Sherri
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Sherri
Feb. 4, 2008
My family loved this recipe. We had planned to let it sit the customary week or longer but it didn't even last an hour. It was great but I would double or maybe triple it next time.
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0 users found this review helpful
My family loved this recipe. We had planned to let it sit the customary week or longer but it...
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Reviewed on Dec. 26, 2007 by
cassarugh
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cassarugh
Dec. 26, 2007
I cannot fairly rate this because I used way too much rum. I think if I would have only used the 1/4 cup that was called for, it would have been great. I also used heaping measurements of the fruit and nuts. This is a good recipe for DARK fruitcake.
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0 users found this review helpful
I cannot fairly rate this because I used way too much rum. I think if I would have only used...
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Reviewed on Dec. 22, 2007 by
slashignore
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slashignore
Dec. 22, 2007
This is a really good fruitcake recipe using some more exotic fruits. I doubled the recipe though to make a good sized family cake, and yes, it is just like my English wedding cake. Just a little tip though, if you are going to ice this cake and want a nice flat top, make a dip in the middle of the mixture as you put it in the tin. Then it will rise to a level instead of having a hump on the top.
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0 users found this review helpful
This is a really good fruitcake recipe using some more exotic fruits. I doubled the recipe...
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