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
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1
Gather all ingredients.
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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.
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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.
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4
Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
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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.
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6
Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
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7
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
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8
While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
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9
Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
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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.
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11
Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
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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.
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13
Enjoy!
Nutrition Facts
Per serving
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