Home Made Recipes

 

Christmas Fruitcake

Christmas Fruitcake

Elements

Unique recipe makes 1 6-inch spherical pan Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1/eight cup chopped dried cherries

  • 1/eight cup chopped dried mango

  • 1/four cup dried cranberries

  • 1/four cup dried currants

  • 2 tablespoons chopped candied citron

  • 1/four cup darkish rum

  • half cup butter

  • 1/four cup packed brown sugar

  • 1 egg

  • 1/2 cup all-function flour

  • 1/eight teaspoon baking soda

  • 1/four teaspoon salt

  • 1/four teaspoon floor cinnamon

  • 1/four cup unsulfured molasses

  • 2 tablespoons milk

  • 1/four cup chopped pecans

  • 1/four cup darkish rum, divided

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  • PREP

    20 minutes

  • COOK

    forty five minutes

  • READY IN

    eleven days

Christmas Fruitcake

Instructions

  1. Soak cherries, mango, cranberries, currants, and citron in 1/four cup rum for at the least 24 hours. Cowl tightly, and retailer at room temperature.
  2. Preheat oven to 325 levels F (one hundred sixty five levels C). Butter a 6×3-inch spherical pan or loaf pan and line it with parchment paper.
  3. In a big bowl, cream collectively butter and brown sugar till fluffy. Beat in egg. Whisk collectively flour, baking soda, salt, and cinnamon; combine into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into ready pan.
  4. Bake in preheated oven for forty to forty five minutes. Cool within the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Minimize out one piece parchment paper and one piece cheesecloth, every giant sufficient to wrap across the cake. Moisten cheesecloth with 1 tablespoon rum. Organize cheesecloth on prime of parchment paper, and unmold cake onto it. Sprinkle prime and sides of cake with remaining rum. Wrap the cheesecloth intently to the floor of the cake, then wrap with paper. Place in an hermetic tin, and age for at the least 10 weeks. If storing longer, douse with further rum for each 10 weeks of storage.

Vitamin

  • Energy
  • 302 kcal
  • 15%
  • Carbohydrates
  • 33.three g
  • eleven%
  • Ldl cholesterol
  • fifty seven mg
  • 19%
  • Fats
  • 14.eight g
  • 23%
  • Fiber
  • 1.three g
  • 5%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 203 mg
  • eight%

* % Every day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by Karen Uffelman

“It is a disgrace that fruitcake as a species will get such a nasty rap. With its two key elements–rum and butter–it should be successful. This recipe consists of dried fruit, as an alternative of the glowing, candied stuff we have all discovered to affiliate with fruitcake, and is much less dense and extra cake-like than many fruitcake recipes. It has develop into a favourite of my family and friends across the holidays (even the skeptical ones), and is scrumptious by itself, or coated with a layer of almond paste.”

Categories:   Fruitcake Recipes

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