Christmas Fruitcake
A classic holiday treat soaked in rum and aged for weeks, full of festive flavor.
Ingredients
- dried cranberries (0.25 cup)
- dried currants (0.25 cup)
- chopped dried cherries (0.125 cup)
- chopped dried mango (0.125 cup)
- chopped candied citron (0.125 cup)
- dark rum (0.25 cup)
- cooking spray (0 )
- unsalted butter (0.5 cup)
- packed brown sugar (0.25 cup)
- large egg (1 large)
- all-purpose flour (0.5 cup)
- salt (0.25 teaspoon)
- ground cinnamon (0.25 teaspoon)
- baking soda (0.125 teaspoon)
- unsulfured molasses (0.25 cup)
- milk (2 tablespoons)
- chopped pecans (0.25 cup)
- dark rum (6 tablespoons)
Instructions
- Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
- Preheat the oven to 325°F (165°C). Spray a 6x3-inch round pan with cooking spray and line the bottom with a parchment paper round sprayed with cooking spray.
- Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in the egg until incorporated.
- Whisk flour, salt, cinnamon, and baking soda together in another large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add the flour mixture to the butter mixture in 3 batches, alternating with the molasses mixture, beating briefly after each addition.
- Stir in the soaked fruit and pecans. Scrape the batter into the prepared pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
- While the fruitcake is baking, prepare parchment paper and cheesecloth for wrapping the cake after baking.
- Remove the fruitcake from the oven and cool in the pan for 10 minutes. Drizzle 2 tablespoons of rum over the top.
- Moisten the cheesecloth with 1 tablespoon of rum. Place it on top of the parchment paper, and unmold the fruitcake onto it. Brush the top and sides of the fruitcake with the remaining 3 tablespoons of rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
- Transfer the wrapped fruitcake to an airtight container or tin. Seal the container and let it age at room temperature for at least 10 weeks before serving.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 302
- fat: 15 g
- sats: 8 g
- carbs: 33 g
- fibre: 1 g
- protein: 3 g
- salt: 0.203 g