Christmas Fruitcake

Christmas Fruitcake

15

"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. Fruitcake is also traditional for wedding cake in England, and makes a very rich, sophisticated dessert for luncheons or teas."

Ingredients

1 d 1 h servings 202 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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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, 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.
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Reviews

15
  1. 15 Ratings

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This Christmas cake is absolutely wonderful. I've made several, have substituted the mango with Papaya, raisins, etc. and it still turns out perfect. This is the best all around fruit ...

I loved this recipe. I made it several years ago to give as gift. I made then in mini loaf pans and gave them out. Everyone ranted about of moist they were. The cakes were so good that when I lo...

I doubled the recipe to make a 9.5X3 round. I used whetver fruit I had on hand(walnuts,cranberries,raisins,currants and golden raisins). I did not think mango would quite go with cake. I soaked ...

Okay, so far I've only sneaked one bite, but I can already say that this cake is divine! I made it today after soaking the fruit for only 15 hours. I think 15 hours was just fine, as all of the ...

This cake is wonderful. It is everything it was promised to be.

I made this fruitcake twice because I made a major mistake the first time, inadvertently using all of the rum in the batter rather than half. The second time I used the correct amount of rum, an...

This is a really good fruitcake recipe using some more exotic fruits. I doubled the recipe though to make a good sized family cake, and yes, it is just like my English wedding cake. Just a litt...

This is an extremely rich and decadent recipe! I used heaping portions of my favorite dried fruits and maraschino cherries, left out the citron, and used walnuts instead of pecans. After tasting...

I tried a corner before wrapping for the aging process: delish! My first time both eating and making fruitcake and this tasted like rum-y caramel-y goodness! I left out raisins, as I don't lik...