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Best Christmas Fruitcake
Best Christmas Fruitcake
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
1525 minutes
Impress with this easy Christmas fruitcake, packed with rum-soaked fruits and nuts for a rich and delicious treat.
Ingredients:
  • 0.25 cup dried cranberries
  • 0.25 cup dried currants
  • 0.125 cup chopped dried cherries
  • 0.125 cup chopped dried mango
  • 0.125 cup chopped candied citron
  • 0.25 cup dark rum
  • cooking spray
  • 0.5 cup unsalted butter, softened
  • 0.25 cup packed brown sugar
  • 1 large egg
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon baking soda
  • 0.25 cup unsulfured molasses
  • 2 tablespoons milk
  • 0.25 cup chopped pecans
  • 6 tablespoons dark rum, or more as needed
Instructions:
  • Infuse the fruit: Combine cranberries, currants, cherries, mango, and citron in a bowl. Add rum and mix well. Seal tightly and let sit at room temperature for a minimum of 24 hours.
  • Preheat the oven to 325 degrees F (165 degrees C. Line the bottom of a 6x3-inch round pan with a 6-inch circle of parchment paper and spray with cooking spray.
  • In a big bowl, whip together butter and brown sugar until fluffy and smooth, approximately for 3 minutes. Then, mix in the egg until well combined.
  • In a separate bowl, combine flour, salt, cinnamon, and baking soda. Gradually mix the flour mixture into the butter mixture in 3 parts, alternating with molasses, and briefly beat after each addition.
  • Gently fold in the plumped fruit and pecans. Transfer the batter into the greased pan and level the surface.
  • Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  • Prepare parchment paper and cheesecloth large enough to wrap around the cake while it bakes.
  • After baking, allow the fruitcake to cool in the pan for 10 minutes before generously drizzling 2 tablespoons of rum over the top for an extra kick of flavor.
  • Drizzle 1 tablespoon of rum over the cheesecloth. Invert the fruitcake onto the moistened cheesecloth. Brush the entire fruitcake with the remaining 3 tablespoons of rum. Wrap the soaked cheesecloth snugly around the cake and then wrap it with parchment paper.
  • Place the wrapped fruitcake in a sealed airtight container or tin. Allow it to mature at room temperature for a minimum of 10 weeks before enjoying.

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