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.