Hard Caribbean Dessert

Best Christmas Fruitcake

Name: Best Christmas Fruitcake
Prep time: 28 min
Cook time: 105 min
Total time: 133 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 0.25 cups dried cranberries; 0.25 cups dried currants; 0.13 cups chopped dried cherries; 0.13 cups chopped dried mango; 0.13 cups chopped candied citron; 0.25 cups dark rum

Total Time

2h 13m

28m prep · 105m cook

Servings

4 people

Rating

—

Difficulty

Hard

56 views

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This fruitcake is a deliciously moist cake full of rum-soaked dried fruit and nuts. There's no glowing, candied fruit in this recipe, and it's more cake-like than traditional fruitcake recipes. It's easy to make and sure to be a hit with your family and friends.

Ingredients

0.25 cups dried cranberries
0.25 cups dried currants
0.13 cups chopped dried cherries
0.13 cups chopped dried mango
0.13 cups chopped candied citron
0.25 cups dark rum

Instructions

1

Gather all ingredients.
2

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.
3

When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
4

Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
5

Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition.
6

Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
7

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
8

While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
9

Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
10

Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum.
11

Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
12

Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving.
13

Enjoy!