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.

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Recipe Summary test

prep:
20 mins
cook:
40 mins
additional:
1 day
total:
1 day
Servings:
12
Yield:
1 - 6 inch round pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.

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  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3 inch round pan, and line with parchment paper.

  • 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.

  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.

  • 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.

Nutrition Facts

202 calories; protein 1.7g; carbohydrates 22.2g; fat 9.9g; cholesterol 36mg; sodium 135.1mg. Full Nutrition
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Reviews (1)

Rating: 5 stars
12/22/2007
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 little tip though, if you are going to ice this cake and want a nice flat top, make a dip in the middle of the mixture as you put it in the tin. Then it will rise to a level instead of having a hump on the top. Read More
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