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Notes from my kitchen
Since this cake needs about 10 weeks to age, prepare it a couple months before the winter holidays. If you don't have time to let the cake rest for 10 weeks, cut down the liquor so the cake isn't too boozy. I often make this a few weeks before Christmas and only use about 1/3 cup of rum (in fact I often rehydrate the dried fruit in the rum and I get that boozy flavor without needing to let the cake rest so long).
Ingredients
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If you enjoyed this easy dessert recipe, you'll love these fresh ideas!

Remember the dried- out bricks that people used to call fruitcake in holidays past? Try this delicious cake recipe and you will fall in love with the often- maligned dessert. It is moist and flavorful, with tender dried fruit, crunchy nuts, and a kiss of rum. This fruitcake won’t be re-gifted 100 times!

Christmas Stollen is the iconic Bavarian bread baked only for Christmas. It has many of the same ingredients of fruitcake; however, the Stollen has a more tender crumb and the candied fruit is plump with flavor. It has a light, buttery glaze and makes the house smell gloriously like Christmas as it is baking. If you are looking for fancy recipes for a holiday dinner this one would be a great pick.

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Bring a touch of Old World Christmas charm to your holiday table with a traditional German stollen. These buttery, moist loaves are loaded with rum-soaked fruit, crunchy almonds and a delightful almond paste filling. Stollens can be baked in advance and make thoughtful holiday gifts.
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