Once you try this easy fruitcake recipe, you will forget about the bland store-bought variety with the gummy, florescent fruit bites. This cake is loaded with tasty dried fruit and crunchy pecans. A dash of rum ages it to tender, moist perfection. Smart Recipes, American Recipes, Vegetables,Nuts Recipes, Recipes Vegetables,Nuts American Classic Holiday Fruitcake Classic Holiday Fruitcake Recipe | CHEFBear.net PT1H5M Serves 12 1/8 Cup Dried Cherries 1/8 Cup Dried Mango 1/4 Cup Dried Cranberries 1/4 Cup Dried Currants 2 Tablespoons Candied Lemon Or Orange Rinds 3/4 Cup Dark Rum 1/2 Cup Butter 1/4 Cup Brown Sugar 1 Large Egg 1/2 Cup All-Purpose Flour 1/8 Teaspoon Baking Soda 1/4 Teaspoon Salt 1/4 Teaspoon Ground Cinnamon 1/4 Cup Molasses 2 Tablespoons Milk 1/2 Cup Pecans In a medium bowl, add cherries, mango, cranberries, currants & 1/4 cup rum. Stir, cover and store at room temperature for at least 24 hours. Preheat oven to 325 degrees. Coat a loaf pan with cooking spray and line it with parchment paper. Set aside. In a stand mixer, add butter & brown sugar and beat until fluffy, then beat in the egg. In a large bowl, whisk together flour, baking soda, salt & cinnamon. Gradually add flour mixture into butter mixture, alternating with molasses & milk. Remove bowl from mixer and use a spatula to stir in fruit & nuts. Transfer batter into prepared loaf pan. Bake until golden brown, about 40-45 minutes. Transfer pan to wire rack to cool for 10 minutes. Sprinkle with 2 tablespoons rum. Cut 1 piece of cheesecloth & 1 sheet of parchment paper that are both large enough for wrapping the cake. Add 1 tablespoon rum to moisten the cheesecloth and arrange it on top of the parchment paper. Arrange cake on parchment paper and sprinkle the top and sides with remaining rum. Wrap the cake tightly with cheesecloth then with the paper. Place in an airtight container to age for at least 10 weeks.

Classic Holiday Fruitcake

Classic Holiday Fruitcake Recipe


Once you try this easy fruitcake recipe, you will forget about the bland store-bought variety with the gummy, florescent fruit bites. This cake is loaded with tasty dried fruit and crunchy pecans. A dash of rum ages it to tender, moist perfection.

confident kitchen meal plans

Recipe Information

Flavor Profile

American

Protein

Vegetables,Nuts

Category

Desserts

Serves

12

Total Time

1 Hour 5 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 1/8 Cup Dried Cherries (Chopped)
      • 1/8 Cup Dried Mango (Chopped)
      • 1/4 Cup Dried Cranberries
      • 1/4 Cup Dried Currants
      • 2 Tablespoons Candied Lemon Or Orange Rinds (Chopped)
      • 3/4 Cup Dark Rum
      • 1/2 Cup Butter
      • 1/4 Cup Brown Sugar (Packed)
      • 1 Large Egg
      • 1/2 Cup All-Purpose Flour
      • 1/8 Teaspoon Baking Soda
      • 1/4 Teaspoon Salt
      • 1/4 Teaspoon Ground Cinnamon
      • 1/4 Cup Molasses
      • 2 Tablespoons Milk
      • 1/2 Cup Pecans (Chopped)

Directions

  1. In a medium bowl, add cherries, mango, cranberries, currants & 1/4 cup rum. Stir, cover and store at room temperature for at least 24 hours.
  2. Preheat oven to 325 degrees. Coat a loaf pan with cooking spray and line it with parchment paper. Set aside.
  3. In a stand mixer, add butter & brown sugar and beat until fluffy, then beat in the egg. In a large bowl, whisk together flour, baking soda, salt & cinnamon. Gradually add flour mixture into butter mixture, alternating with molasses & milk. Remove bowl from mixer and use a spatula to stir in fruit & nuts. Transfer batter into prepared loaf pan.
  4. Bake until golden brown, about 40-45 minutes. Transfer pan to wire rack to cool for 10 minutes. Sprinkle with 2 tablespoons rum.
  5. Cut 1 piece of cheesecloth & 1 sheet of parchment paper that are both large enough for wrapping the cake. Add 1 tablespoon rum to moisten the cheesecloth and arrange it on top of the parchment paper. Arrange cake on parchment paper and sprinkle the top and sides with remaining rum. Wrap the cake tightly with cheesecloth then with the paper. Place in an airtight container to age for at least 10 weeks.



Nutrition & Cost Facts

Calories

223 kcal

Carbs

21 g

Fat

11 g

Protein

1 g

Cost Per Serving

$0.92

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.