Do you like cake? Do you like rum? Then I’m guessing you’ll love this fruitcake. And if you think you don’t love fruitcake, pour a little more rum on top and then tell us you don’t like it.
In a large saucepan, mix 2 1/2 cups golden raisins, 2 cups dark raisins, 1 3/4 cups dried currants, 1 3/4 cups chopped glaceed fruits, 3/4 cup chopped candied orange peel and 1/2 cup water. Bring to a simmer and add 1/2 cup plus 6 tablespoons dark rum. Turn off the heat and remove the pan. Mix in 2 tsps each of grated orange and lemon peels, a tsp molasses and 3/4 tsp baking soda. Let stand, stirring frequently, until the fruit mixture absorbs the liquid.
Preheat the oven to 325.
In a separate bowl, mix together one and 3/4 cups all purpose flour and 1/2 tsp salt. With a mixer, beat 1 cup plus 2 tablespoons (2 1/4 sticks) room temperature butter and 1 1/2 cups packed dark brown sugar. Then beat in 5 large eggs, one at a time. Add the flour mixture and beat until just blended.
Stir in the fruit mixture.
Line two loaf pans (or a 10-inch-diameter springform pan) with parchment paper. Pour the batter into the prepared pan(s). Either way, line them with parchment paper, with a bit hanging over the edge to use as a handle to lift the bread out. Cover the pan(s) with foil. Bake at 325 for 2 hours.
Then reduce the oven temperature to 275 and bake for another half hour or so, until a knife poked into the center comes out clean but slightly moist. Transfer the loaf to a rack and remove the foil. Pierce the top of the cake with a chopstick, all over. Slowly drizzle 6 tablespoons (or more) of rum gradually over the cake.
Let the fruitcake cool completely in the pan, then lift out. This can be made 3 weeks ahead. Wrap in foil and chill in the fridge. Serve at room temperature. Every 2 or 3 days, drizzle the cake with more rum to keep it moist.
- 2 1/2 cups golden raisins (about 12 oz)
- 2 cups dark raisins (about 9 oz)
- 1 3/4 cups dried currants (about 8 oz)
- 1 3/4 cups chopped glaceed fruits
- 3/4 cup chopped candied orange peel
- 1/2 cup water
- 1/2 cup plus 6 tablespoons rum (plus more rum for drinking and drizzling)
- 2 tsps each grated orange and lemon peels
- 1 tsp molasses
- 3/4 tsp baking soda
- 1 3/4 cups all purpose flour
- 1/3 cup self rising flour (or add an extra 1/8 tsp baking powder if it’s not self-rising flour)
- 1/2 tsp salt
- 2 1/4 sticks butter
- 1 1/2 cups packed dark brown sugar
- 5 large eggs
- parchment paper