Christmas Fruitcake Recipe

Recipesfull introduces to you: Popular Recipes. (Christmas Fruitcake Recipe). 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.

Brief

Prep 20 mins

Cook: 45 mins

Additional: 2weeks6days

Total: 2weeks6days

Servings: 8

Yield: 1 6-inch round pan

Christmas Fruitcake Recipe

Ingredients

⅛ cup chopped dried cherries

⅛ cup chopped dried mango

¼ cup dried cranberries

¼ cup dried currants

2 tablespoons chopped candied citron

¼ cup dark rum

½ cup butter

¼ cup packed brown sugar

1 egg

½ cup all-purpose flour

⅛ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

¼ cup unsulfured molasses

2 tablespoons milk

¼ cup chopped pecans

¼ cup dark rum

divided

Dessert

Directions

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Nutritional Information

Christmas Fruitcake Recipe

Servings Per Recipe:8

Calories: 302.3

% Daily Value *

Protein: 2.5g 5%

Carbohydrates: 33.3g 11%

Dietary Fiber: 1.3g 5%

Sugars: 20.5g

Fat: 14.8g 23%

Saturated Fat: 7.8g 39%

Cholesterol: 54.1mg 18%

Vitamin A Iu: 443.3IU 9%

Niacin Equivalents: 1.1mg 9%

Vitamin B6: 0.1mg 7%

Vitamin C: 0.3mg

Folate: 19.1mcg 5%

Calcium: 50.5mg 5%

Iron: 1.4mg 8%

Magnesium: 34.8mg 12%

Potassium: 244mg 7%

Sodium: 202.7mg 8%

Thiamin: 0.1mg 10%

Calories From Fat: 133.2

*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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