Rich Fruitcake Recipe

In a small bowl, combine the mixed dried fruits, chopped nuts, candied cherries, and candied ginger. Pour the rum over the mixture and let it sit for at least 20 minutes to absorb the flavors.

Preheat the oven to 325°F (160°C). Grease and line a 6-inch round cake pan with parchment paper.

In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition.

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Mix until just combined.

Stir in the soaked dried fruit mixture, along with any remaining rum. Add the honey, molasses, and vanilla extract. Mix well to combine.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 2 hours, or until a toothpick inserted into the center comes out clean.

Allow the fruitcake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Once cooled, wrap the fruitcake tightly in plastic wrap and store in an airtight container for at least a week before serving to let the flavors develop.