Description
A rich and aromatic rum fruitcake filled with plump dried fruits, perfect for festive celebrations.
Ingredients
- 2 cups mixed dried fruits
- 1 cup dark rum
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped nuts
Instructions
- Gather all your ingredients before you begin.
- Soak the mixed dried fruits in dark rum for at least 2 hours.
- Cream together the unsalted butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Combine flour, baking powder, cinnamon, and nutmeg in another bowl.
- Gradually add dry ingredients to the wet mixture and combine gently.
- Fold in the soaked fruits and chopped nuts.
- Pour the batter into a greased cake pan and bake at 325°F (165°C) for about 1 hour.
- Cool in the pan for a few minutes, then transfer to a wire rack.
Notes
For deeper flavor, soak dried fruits overnight in rum. Let the cake cool completely before slicing to avoid crumbling.
- Prep Time: 120 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International