Description
This incredibly moist fruitcake is packed with rum-soaked dried fruits and warm spices, offering a rich and festive treat that completely redefines the holiday classic. This versatile recipe allows you to bake various loaf sizes that stay fresh and flavorful for weeks, making it an ideal gift.
Ingredients
- Dried pineapple
- Raisins
- Dried apricots
- Dried dates
- Rum, brandy, or apple juice
- Unsalted butter, room temperature
- Dark brown sugar
- Salt
- Baking powder
- Ground cinnamon
- Ground allspice
- Ground nutmeg
- Eggs
- All-purpose flour
- Black cocoa powder (optional)
- Boiled cider, golden syrup, or dark corn syrup
- Orange juice or water
- Chopped nuts
Instructions
- Combine dried fruits with the soaking liquid of your choice and let rest overnight or microwave for 1 minute and sit for an hour.
- Preheat the oven to 300°F (150°C) and grease the baking pans.
- Beat room temperature butter and dark brown sugar together in a large bowl, then add salt, baking powder, and spices.
- Add eggs one at a time, beating well and scraping the bowl after each addition to ensure a smooth batter.
- Whisk together flour and cocoa powder in a separate bowl, then add to the butter mixture along with the syrup and beat gently.
- Stir in the juice or water, the soaked fruit with its liquid, and the nuts by hand until evenly distributed.
- Fill pans 3/4 full and bake for 2 to 2 hours 15 minutes for standard loaves, or 60 to 70 minutes for mini loaves, until a tester comes out clean.
- Brush warm cakes with extra rum or syrup, cool completely, and wrap tightly in plastic wrap for storage.
Notes
To ensure your fruitcake remains moist for weeks, store it in an airtight container in a cool, dark place, and consider brushing it with a tablespoon of spirits every few days to enhance the flavor. If you find the top browning too quickly during the long bake, loosely tent the pans with foil for the final hour.
- Prep Time: 20 mins
- Cook Time: 2 hours 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American