Recipe 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."
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chopped dried cherries
chopped dried mango
chopped candied citron
packed brown sugar
dark rum, divided
My sisters and I always joke about getting Gramma a fruit cake for Christmas. But now gramma requests this one. She loves it. And says that it is better after it sits for a few days. I made her two and she said the second one was better because it had time to ferment. Thanks!!!
I guess I'm not sure why this recipe is so popular. I used an egg replacer and it rose fine, but the molasses is so strong that it ruined it for me. It's almost like a strong Boston Brown Bread. I will say it was easy but I'm not giving this one to anyone.
Karen, thanks for standing up for fruitcake!! Indeed, this is nothing like the heavy brick of fruitcake that comes in a cardboard box. I've found that the best way to get people to try this delicious cake is to not tell them it's a fruitcake. Call it cake or molasses cake or gingerbread or whatever. Once they try it, you can admit the truth-- it's fun to watch the reactions. The only significant change I'd suggest to this fabulous recipe is to let sit for longer if you can. If you can make the cake a year in advance, do so. Just store it per the recipe and add a bit rum every month or so, and you'll be treated to an amazing dessert when the time is right. Anyone who enjoys this recipe should also consider making Simnel cake, typically served at Eastertime. It's a different sort of fruitcake, made with marzipan, and equally delicious. Additionally, I'd suggest substituting Demerara sugar for brown sugar, if possible. Demerara sugar isn't much more expensive, and it's often found in regular grocery stores next to the other sugars. It is a light brown sugar with larger crystals, and it provides a stickier texture and a really rich aroma.
The worst thing about this cake, is that it goes so fast. I make this cake every year but now I double it. The first time I made it, I was careful to use the exact fruits the recipe called for, but now I use the exact measurment for fruit, but use my favorite dried fruit. I really love this recipe!
Very tasty! This was my first attempt at a fruitcake so I was quite anxious to unvail it and try it after it's 10 weeks of resting. Wow, is it good!
I respected the recipe in it's measurements but did mess around a bit with the ingredients themselves only because I live in France and certain items are not readily available, like dried mango and dried cranberries. I did have dried cherries on hand and I added dried apricots in place of the mango. I also swaped walnuts for the pecans, once again an availability issue. But the recipe lends itself nicely to these kinds of modifications.
It slices best if chilled a bit, then be sure to use a sharp knife. It's not a "pretty" cake but a plate with thin slices nicely arranged accompanied by a pot of strong coffee is a moment to remember! Merry Christmas!
I didn't have time 70 days to mature, only 17 days, but the cake came out excellent. My relatives love it. Now I know why the portion is so small, because the cake is so rich! Yum, Yum.
I could not stop eatting this...I like fruit cake, but I loved this recipe...I soaked it in white wine instead of rum though and it gave it a great flavor
No store-bought fruitcake can compare to this! I made enough to give as gifts, and now it's all anyone wants from me! Even people who "hated" fruitcake loved this recipe, and I'm planning on making it again this year, times 8 or so.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 133
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