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Christmas Fruitcake

SUBMITTED BY: Karen Uffelman PHOTO BY: momo-chan

"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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Read Reviews (9)

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PREP TIME	20 Min
COOK TIME	45 Min
READY IN	11 Days
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 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
1/4 cup unsulfured molasses
2 tablespoons milk
1/4 cup chopped pecans
1/4 cup dark rum, divided

DIRECTIONS

Soak cherries, mango, cranberries, currants, and citron 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 a 6x3 inch round pan, and line with parchment paper.
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.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
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.

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REVIEWS

Reviewed on Dec. 9, 2003 by JONNI

My sisters and I always joke about getting Gramma a fruit cake for Christmas. But now gramma... MORE

Reviewed on Dec. 25, 2004 by eclee

I didn't have time 70 days to mature, only 17 days, but the cake came out excellent. My... MORE

Reviewed on Oct. 19, 2004 by BOBETT2

The worst thing about this cake, is that it goes so fast. I make this cake every year but now... MORE

Reviewed on Nov. 5, 2007 by ABoston

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

ABoston
Nov. 5, 2007

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.

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9 users found this review helpful

Karen, thanks for standing up for fruitcake!! Indeed, this is nothing like the heavy brick of... MORE

Reviewed on Dec. 18, 2003 by janice

This is an excellent recipe. The cake comes out light, moist and delicious. If you don't like... MORE

Reviewed on Dec. 23, 2006 by Wendi

Very tasty! This was my first attempt at a fruitcake so I was quite anxious to unvail it and... MORE

Reviewed on Nov. 22, 2006 by Bobett

I make this every year. It is by far the best recipe I have ever found. I can't always find... MORE

Reviewed on Jan. 27, 2008 by Michelle

this recipe is great! I started making it 2 years ago and now I'm getting orders from... MORE

Reviewed on Oct. 13, 2007 by CHEFANDERSEN

I could not stop eatting this...I like fruit cake, but I loved this recipe...I soaked it in... MORE

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