print icon
Print This Recipe

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."
Christmas Fruitcake Recipe
RECIPE RATING:
This recipe has been rated 10 times with an average star rating of 4.9
Read Reviews (9)
PREP TIME  20 Min
COOK TIME  45 Min
READY IN  11 Days
Original recipe yield 1 - 6 inch round pan

SERVINGS

 (Help)
    
Servings
 

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

  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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.9 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
Reviewed on nov. 5, 2007 by ABoston 
Karen, thanks for standing up for fruitcake!! Indeed, this is nothing like the heavy brick of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.
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


 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Christmas Fruitcake

Servings Per Recipe: 8

Amount Per Serving

Calories: 302

  • Total Fat: 15g
  • Cholesterol: 58mg
  • Sodium: 238mg
  • Total Carbs: 32.2g
  •     Dietary Fiber: 1.5g
  • Protein: 2.5g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?