Rum Fruitcake
A delightful and moist Rum Fruitcake filled with vibrant dried fruits and spices, perfect for holiday gatherings and celebrations.
Ingredients
Main Ingredients
- 2 cups mixed dried fruits of your choice Soaked in dark rum for 2 hours
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup dark rum Can be swapped with apple juice for non-alcoholic version
- ½ cup chopped nuts (walnuts or pecans) Can omit for a nut-free version
Instructions
Preparation
- Soak the mixed dried fruits in dark rum for at least 2 hours.
- Gather all ingredients and measure them out.
Mixing
- Cream the softened unsalted butter and brown sugar until light and fluffy in a large bowl.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, mix the flour, baking powder, ground cinnamon, and ground nutmeg.
- Gradually combine the dry and wet mixtures until just combined.
- Fold in the soaked dried fruits and chopped nuts gently.
Baking
- Pour the batter into a greased cake pan and smooth the top.
- Preheat oven to 325°F (165°C) and bake for about 1 hour.
- Check doneness with a toothpick; it should come out clean.
Cooling
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Cool completely before slicing.
Notes
Store wrapped in plastic wrap or foil in an airtight container. It lasts about a week at room temperature.