Spiced Rum Fruitcake Recipe



Spiced Rum Fruitcake Recipe

This fruitcake not only can be made weeks ahead, it tastes better that way.
Ingredients :
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped walnuts
1 package (8 ounces) pitted dates, chopped
1 cup maraschino cherries, halved
1/2 cup dried mangoes, chopped
3 large eggs, room temperature
3/4 cup packed brown sugar
1 cup spiced rum, divided

Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside.
In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Test Kitchen tips :
Try leftover slices toasted and spread with spiced cream cheese.
Traditional fruitcake can be stored in the refrigerator up to 2-3 months.
Nutrition Facts :
1 slice: 256 calories, 11g fat (1g saturated fat), 35mg cholesterol, 96mg sodium, 35g carbohydrate (25g sugars, 3g fiber), 4g protein.


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