There’s something magical about a rich, boozy fruitcake that screams “holidays!” Whether it’s the nostalgia or the delicious aroma wafting through the house, this cake is the ultimate festive treat. With its dark, moist texture and layers of flavor, this rum-soaked masterpiece is a showstopper for any holiday table. Here’s how you can make your very own rich and boozy rum fruitcake.
Ingredients
For the Fruit Mixture:
2 cups mixed dried fruits (raisins, currants, chopped apricots, or cranberries)
½ cup candied peel
½ cup chopped nuts (walnuts, pecans, or almonds)
½ cup dark rum (plus extra for soaking and brushing)
For the Cake Batter:
1¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¾ cup unsalted butter, softened
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup molasses
½ cup orange juice
For Garnishing (Optional):
Fresh blackberries
Whole nuts
Cinnamon stick
Instructions
1. Prep the Fruit Mixture:
In a large bowl, combine the dried fruits, candied peel, and nuts.
Pour the dark rum over the mixture and stir well. Cover and let it soak overnight (or up to 48 hours) for a deeper flavor.
2. Prepare the Cake Batter:
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
In a large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and molasses.
Gradually add the dry ingredients to the wet mixture, alternating with orange juice, starting and ending with the dry ingredients. Mix until just combined.
3. Combine and Bake:
Fold the soaked fruit mixture into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 1¾ to 2 hours, or until a skewer inserted into the center comes out clean.
4. Soak and Store:
Once baked, allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
Brush the warm cake generously with dark rum.
Wrap the cake in parchment paper and foil. Store in an airtight container, brushing with more rum every few days to keep it moist and enhance the flavor. Ideally, let the cake mature for at least a week before serving.
Baking Tips
Use Quality Ingredients: The flavor of your fruitcake heavily relies on the quality of the dried fruits, nuts, and rum you use.
Don’t Rush Soaking: For the best flavor, allow the fruits to soak in rum for at least 24 hours.
Keep it Moist: Regular brushing with rum not only adds flavor but also keeps the cake moist for weeks.
Decorate Creatively: Garnish with fresh blackberries, nuts, and cinnamon sticks to elevate the presentation.
Cook and Prep Times
Prep Time: 30 minutes (plus overnight soaking for fruits)
Cook Time: 1¾ to 2 hours
Total Time: Approximately 3 hours (excluding soaking time)
