Amazing Rum Fruitcake Recipe


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.

fruitcake ingredients
fruitcake ingredients

glaceed fruit in a bowl
glaceed fruit in a bowl

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.

mixing the wet ingredients
mixing the wet ingredients

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.

fold in the fruit
fold in the fruit

Stir in the fruit mixture.

pour the mix into parchment paper-lined pans
pour the mix into parchment paper-lined pans

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.

Amazing Rum Fruitcake
Amazing Rum Fruitcake

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.

Ingredients

  • 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

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Seattle Foodshed

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10 thoughts on “Amazing Rum Fruitcake Recipe”

  1. Streamlined Ingredients
    1 box golden raisins
    1.5 cups dark raisins
    1 box dried currants
    1 large box glaceed cherries
    3/4 cup chopped candied orange peel
    1/2 cup water
    1 scant cup dark rum
    Grated orange peel from 1 orange
    Grated lemon peel from 1 lemon
    1 tsp molasses
    2 1/4 sticks butter
    1 1/2 cups packed dark brown sugar
    2 slightly heaped cups flour
    3/4 tsp baking soda
    1/8 tsp baking powder
    1/2 tsp salt
    5 large eggs
    parchment paper
    rum for soaking

  2. Yes I did! It’s percolating in tupperware within the fridge. I’m using your website to hang on to my notes so I can make it again next winter. Its getting tastier every week. And as long as I’m leaving another note…reduce dark raisins to 1 cup, increase candied orange peel to 1 1/4 cups and make notches in top of cake with knife.

  3. I’m making my husband’s grandmother’s British Christmas pudding recipe so it can be well steeped in brandy by Christmas, and I’ve tried everywhere to find candied orange and citron peel here in Seattle: QFC, Safeway, Central Market in Shoreline, Whole Foods…

    Most of these places say they only carry it at Christmas time. Can you let me know where you got your candied peel? I’d be much obliged. Cheers!

  4. Streamlined Ingredients #2
    1 box golden raisins
    1 cup dark raisins
    1 box dried currants
    1 large box glaceed cherries
    1 1/4 cup chopped candied orange peel
    1/2 cup water
    1 cup dark rum
    Grated orange peel from 1 orange
    Grated lemon peel from 1 lemon
    1 tsp molasses
    2 1/4 sticks butter
    1 1/4 cups packed dark brown sugar
    2 slightly heaped cups flour
    3/4 tsp baking soda
    1/8 tsp baking powder
    1/2 tsp salt
    5 large eggs
    parchment paper
    rum for soaking
    make notches in top with thin knife

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