Rum Fruitcake Recipe
As winter season approaches, so does the appearance of this Christmas classic – rum fruitcake! A fruitcake with an adult twist, its contents are soaked in rum, giving it a distinct, deep aroma, packaged in a tender, crumbly, and perfectly moist cake. With this recipe, you can convert even the staunchest of fruitcake haters to avid enjoyers!
2 cups chopped walnuts
of pitted dates, chopped
1 cup maraschino cherries, halved
1/2 cup dried mangoes, chopped
●Fruit Cake Dough
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, room temperature
3/4 cup packed brown sugar
1 cup spiced rum, divided
Tips to Note:
●Make sure that the filling is thoroughly coated by flour, so as to not let it sink to the bottom of the cake after baking.
●You can substitute any component of the filling with your choice of dried fruits or nuts.
●When greasing the parchment paper, you can substitute butter for margarine.
This cake can be aged from two weeks to several months depending on how boozy you want the flavour to be! Wrap it in a few layers of cheesecloth, before storing in an airtight container in a cool, dry place
1. Preheat the oven to 150°C
2. Line the loaf pan with parchment paper with the ends extending the sides of the pan, and grease
3. In a bowl, mix the flour, baking powder and salt. Once it's mixed, add in the filling. Toss to thoroughly coat the filing with the dry ingredients.
4. In a small separate bowl, whisk the eggs, brown sugar and ½ a cup of rum thoroughly. Once it's blended, stir into the fruit mixture.
5. Transfer to the loaf pan using a spatula.
6. Put the loaf pan in the oven and bake for 1 hr 25 min to 1 hr 30 min. Once it's baked, let it cool on a wire rack for 20 minutes. Slowly pour the remaining half of rum over the cake. Wrap tightly and store in a cool, dry place overnight.
Leave a comment
Comments will be approved before showing up.