Christmas Fruitcake Recipe
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Christmas Fruitcake

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."

Rating: This weblink has been rated 12 times with an average star rating of 4.7 Read Reviews (12)

Rate/Review | 590 people have saved this

Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Day 1 Hr

Servings  (Help)

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Original Recipe Yield 1 - 6 inch round pan
 

Ingredients

  • 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 dark rum
  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons milk
  • 1/4 cup unsulfured molasses
  • 1/4 cup chopped pecans
  • 1/4 cup dark rum, divided

Directions

  1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.
  3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 201 | Total Fat: 10g | Cholesterol: 39mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2003 by AVA SCHNODGRASS 
This Christmas cake is absolutely wonderful. I've made several, have substituted the mango... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2003 by Syd Supporting Member (Click to learn more about Supporting Membership)
This cake is wonderful. It is everything it was promised to be. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by Diana Moutsopoulos Supporting Member (Click to learn more about Supporting Membership)
Okay, so far I've only sneaked one bite, but I can already say that this cake is divine! I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2003 by SMHAM 
I made this fruitcake twice because I made a major mistake the first time, inadvertently using... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by slashignore 
This is a really good fruitcake recipe using some more exotic fruits. I doubled the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by Rachlean 
This is an extremely rich and decadent recipe! I used heaping portions of my favorite dried... MORE

 
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