How To Make Christmas Fruitcake
A new addition to your holiday spread, this baked and aged Christmas fruitcake combines berries, mangoes, cranberries, and currants for a luscious treat.
Serves:
Ingredients
- ⅛cupdried cherries,chopped
- ⅛cupdried mango,chopped
- ¼cupdried cranberries
- ¼cupdried currants
- 2tbspcandied citron,chopped
- ¼cupdark rum
- ½cupbutter
- ¼cupbrown sugar,packed
- 1egg
- ½cupall purpose flour
- ⅛tspbaking soda
- ¼tspsalt
- ¼tspcinnamon,ground
- ¼cupmolasses,unsulfured
- 2tbspmilk
- ¼cuppecans,chopped
- ¼cupdark rum,divided
Instructions
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Soak cherries, mango, cranberries, currants, and citron in ¼ cup rum for at least 24 hours. Cover tightly, and store at room temperature.
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Preheat oven to 325 degrees F. Butter a 6×3-inch round pan or loaf pan and line it with parchment paper.
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In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg.
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Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
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Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
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Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum.
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Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum.
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Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 20 days.
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Serve and enjoy.
Nutrition
- Calories: 276.09kcal
- Fat: 14.55g
- Saturated Fat: 7.74g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.50g
- Polyunsaturated Fat: 1.29g
- Carbohydrates: 27.85g
- Fiber: 1.18g
- Sugar: 20.15g
- Protein: 2.25g
- Cholesterol: 50.87mg
- Sodium: 109.44mg
- Calcium: 45.68mg
- Potassium: 253.05mg
- Iron: 1.28mg
- Vitamin A: 112.57µg
- Vitamin C: 1.68mg
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