Christmas Fruitcake

Christmas Fruitcake

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"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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11 d servings 302 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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 or loaf pan and line it 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.


  1. 63 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 Brea...

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 ...

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 del...

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...

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 ...

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

I make this every year. It is by far the best recipe I have ever found. I can't always find the dried fruit that it calls for and instead use 3/4 c. of what ever mixed dried fruit that I can f...

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 m...

this recipe is great! I started making it 2 years ago and now I'm getting orders from impatient friends who are having trouble waiting till x-mas. the only thing I changed is I refuse to put a...

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