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Christmas Fruitcake

Christmas Fruitcake

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    11 d
Karen Uffelman

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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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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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 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JONNI
109

JONNI

12/9/2003

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!!!

ABoston
79

ABoston

11/5/2007

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.

BOBETT2
72

BOBETT2

10/19/2004

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!

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