Fruit cake is a traditional treat associated with the festive season. There are a number of different recipes out there but the best ones are those with plenty of fruit ad just the right amount of rum! If you prefer, you can substitute some of the fruits and you can even use brandy instead of rum. This recipe is fairly flexible when it comes to substitution. You can even use essences for flavour if you want to skip the alcohol.
Ingredients:

  • 1/8 cup dried cherries (chopped)
  • 1/8 cup dried mango (chopped)
  • ¼ cup dried cranberries
  • ¼ cup dried currants
  • 2 Tbsp candied citron (chopped)
  • ½ cup dark rum divided
  • ½ cup butter
  • ¼ cup brown sugar
  • 1 egg
  • ½ cup flour (all-purpose)
  • 1/8 tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • ¼ cup molasses (unsulfured)
  • 2 Tbsp milk
  • ¼ pecans (chopped)

Method:

  • Soak the dried fruit in ¼ cup of rum for at least 24 hours. Keep covered tightly and store at room temperature.
  • Preheat the oven to 165 degrees C and butter a 6×3 inch loaf or round pan and line with parchment paper.
  • Cream the butter and sugar together in a large bowl. Once fluffy, beat in an egg.
  • In another bowl, whisk together the flour, salt, baking soda, and cinnamon.
  • Mix the dry ingredients into the creamed butter mixture but alternate by mixing in the molasses and milk in between.
  • Stir in the soaked fruit and nuts.
  • Scrape the mixture into the pan and bake for 40 – 45 minutes.
  • Allow to cool for 10 mintues and sprinkle with 2 tablespoons of rum.
  • Soak some cheesecloth in rum. Place the cake on some parchment paper and place some on top. Wrap the cake in the soaked cheesecloth.
  • Store in an airtight container for up to 10 weeks. If storing longer,sprinkle with more rum every 10 weeks to keep the cake moist and fresh.