Best Christmas Fruitcake

Best Christmas Fruitcake
  • PREP TIME
    35 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    25 hrs 25 mins
  • SERVING
    8 People
  • VIEWS
    352

A luxuriously moist and deeply flavorful fruitcake, eschewing the overly candied for a symphony of rum-soaked dried fruits and toasted nuts. This recipe offers a modern, cake-like texture that’s sure to become a cherished holiday tradition.

Ingridients

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Nutrition

  • Carbohydrate
    33 g
  • Cholesterol
    54 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    8 g
  • Sodium
    203 mg
  • Sugar
    21 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 1. Prepare Ingredients: Gather all your ingredients for a seamless baking experience. (5 minutes)

Image Step 02
02 Step

Recipe View 2. Infuse the Fruit: Combine the cranberries, currants, cherries, mango, and citron in a bowl. Drench with 1/4 cup of dark rum, ensuring all fruit is coated. Cover tightly and let macerate at room temperature for at least 24 hours, allowing the flavors to meld and deepen. (24+ hours)

Image Step 03
03 Step

Recipe View 3. Preheat and Prepare: When ready to bake, preheat your oven to 325°F (165°C). Cut a 6-inch circle of parchment paper. Grease a 6x3-inch round pan with cooking spray, line the bottom with the parchment circle, and spray again. (10 minutes)

Image Step 04
04 Step

Recipe View 4. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and creamy, approximately 3 minutes. Beat in the egg until fully incorporated. (5 minutes)

Image Step 05
05 Step

Recipe View 5. Combine Dry and Wet: Whisk together the flour, salt, cinnamon, and baking soda in a separate bowl. In another bowl, stir together the molasses and milk until well combined. Gradually add the flour mixture to the butter mixture in 3 batches, alternating with the molasses and milk mixture. Beat briefly after each addition until just combined. (7 minutes)

Image Step 06
06 Step

Recipe View 6. Incorporate Fruit and Nuts: Gently stir in the rum-soaked fruit and chopped pecans until evenly distributed throughout the batter. (5 minutes)

Image Step 07
07 Step

Recipe View 7. Bake: Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. (40-45 minutes)

Image Step 08
08 Step

Recipe View 8. Prepare for Aging: While the fruitcake bakes, cut a piece of parchment paper and a piece of cheesecloth, each large enough to fully wrap the cake. (5 minutes)

Image Step 09
09 Step

Recipe View 9. First Rum Soak: Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, drizzle 2 tablespoons of dark rum evenly over the top. (15 minutes)

Image Step 10
10 Step

Recipe View 10. Wrap and Feed: Moisten the cheesecloth with 1 tablespoon of dark rum. Place it on top of the parchment paper, and carefully unmold the fruitcake onto the cheesecloth. Brush the top and sides of the fruitcake with the remaining 3 tablespoons of rum. (10 minutes)

Image Step 11
11 Step

Recipe View 11. Wrap Tightly: Wrap the cheesecloth snugly around the surface of the cake, followed by the parchment paper. (5 minutes)

Image Step 12
12 Step

Recipe View 12. Age Gracefully: Transfer the wrapped fruitcake to an airtight container or tin. Seal the container and let the fruitcake age at room temperature for at least 10 weeks, allowing the flavors to deepen and mellow. (10+ weeks)

Image Step 13
13 Step

Recipe View 13. Serve and Enjoy: Slice thinly and savor the rich, complex flavors of this patiently aged Christmas fruitcake.

For an even richer flavor, 'feed' the fruitcake weekly with an additional tablespoon of rum during the aging process. Simply unwrap, brush with rum, and re-wrap.
If you prefer a less boozy cake, reduce the amount of rum used for soaking and feeding.
Feel free to substitute your favorite dried fruits and nuts, maintaining the same proportions.
Ensure your baking soda is fresh for the best rise and texture.

Bette Stroman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 117 Ratings)
Total Reviews: (8)
  • Cielo Sanford

    The cheesecloth trick is genius! It keeps the fruitcake moist and flavorful." - Ashley R.

  • Thurman Mohr

    I used a mix of different dried fruits and nuts, and it turned out great." - David K.

  • Kendrick Hermiston

    I highly recommend making this fruitcake well in advance to allow the flavors to develop." - Kevin T.

  • Nova Lockman

    I was never a fan of fruitcake until I tried this recipe. It's actually delicious!" - John B.

  • Palma Ortiz

    The soaking process is key to the amazing flavor of this fruitcake. Don't skip it!" - Emily L.

  • Bennie Crist

    I made this fruitcake for Christmas last year, and it was a huge hit. Everyone loved it!" - Michael S.

  • Beverly Roberts

    I've been making this recipe for years, and it's always a crowd-pleaser." - Jessica P.

  • Marcelle Walker

    This is the best fruitcake I've ever tasted! The rum flavor is perfect, and it's so moist." - Sarah M.

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