Once you try this easy fruitcake recipe, you will forget about the bland store-bought variety with the gummy, florescent fruit bites. This cake is loaded with tasty dried fruit and crunchy pecans. A dash of rum ages it to tender, moist perfection. Smart Recipes, American Recipes, Vegetables,Nuts Recipes, Recipes Vegetables,Nuts American Classic Holiday Fruitcake Classic Holiday Fruitcake Recipe | RecipeSavants.com PT1H5M Serves 12 Ingredients: 0.125 Cup Dried Cherries 0.125 Cup Dried Mango 0.25 Cup Dried Cranberries 0.25 Cup Dried Currants 2 Tablespoons Candied Lemon Or Orange Rinds 0.75 Cup Dark Rum 0.5 Cup Butter 0.25 Cup Brown Sugar 1 Large Egg 0.5 Cup All-Purpose Flour 0.125 Teaspoon Baking Soda 0.25 Teaspoon Salt 0.25 Teaspoon Ground Cinnamon 0.25 Cup Molasses 2 Tablespoons Milk 0.5 Cup Pecans In a medium bowl, add cherries, mango, cranberries, currants & 1/4 cup rum. Stir, cover and store at room temperature for at least 24 hours. Preheat oven to 325 degrees. Coat a loaf pan with cooking spray and line it with parchment paper. Set aside. In a stand mixer, add butter & brown sugar and beat until fluffy, then beat in the egg. In a large bowl, whisk together flour, baking soda, salt & cinnamon. Gradually add flour mixture into butter mixture, alternating with molasses & milk. Remove bowl from mixer and use a spatula to stir in fruit & nuts. Transfer batter into prepared loaf pan. Bake until golden brown, about 40-45 minutes. Transfer pan to wire rack to cool for 10 minutes. Sprinkle with 2 tablespoons rum. Cut 1 piece of cheesecloth & 1 sheet of parchment paper that are both large enough for wrapping the cake. Add 1 tablespoon rum to moisten the cheesecloth and arrange it on top of the parchment paper. Arrange cake on parchment paper and sprinkle the top and sides with remaining rum. Wrap the cake tightly with cheesecloth then with the paper. Place in an airtight container to age for at least 10 weeks.

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