Recipe By Karen Uffelman
Rating
Published Jun 30th
Prep 20m Cook 45m Additional 5h 52m Ready In 20d 5h 117m
Servings 1 6-inch round pan Calories 302.3

It’s a shame that fruitcake as a species gets such a bad rap. With its two key ingredients–rum and butter–it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we’ve all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Recipe Ingredients

  • ⅓ cup chopped dried cherries
  • ⅓ cup chopped dried mango
  • ¼ cup dried cranberries
  • ¼ cup dried currants
  • 2 tablespoons chopped candied citron
  • ¼ cup dark rum
  • ½ cup butter
  • ¼ cup packed brown sugar
  • 1 egg
  • ½ cup all-purpose flour
  • ⅓ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsulfured molasses
  • 2 tablespoons milk
  • ¼ cup chopped pecans
  • ¼ cup dark rum, divided

Cooking Directions

  1. 1 Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  3. 3 In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. 4 Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. 5 Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts

  • Calories 302.3
  • Carbohydrate 33.3 g
  • Cholesterol 54.1 mg
  • Fat 14.8 g
  • Fiber 1.3 g
  • Protein 2.5 g
  • Saturated Fat 7.8 g
  • Sodium 202.7 mg
  • Sugar 20.5 g

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Reviews

  1. The worst thing about this cake is that it goes so fast. I make this cake every year but now I double it. The first time I made it I was careful to use the exact fruits the recipe called for but now I use the exact measurment for fruit but use my favorite dried - Read more ...
  2. I guess I'm not sure why this recipe is so popular. I used an egg replacer and it rose fine but the molasses is so strong that it ruined it for me. It's almost like a strong Boston Brown Bread. I will say it was easy but I'm not giving this one to anyone.
  3. I simply LOVE fruitcake and this fruitcake recipe is simply one of the best I have tried! I used dates dried pineapple dried mangoes dried papaya sultanas dried cranberries dried cherries and just a little bit of candied citron. A few things I did differently was to sprinkle the fruitcakes with brandy plus honey (equal - Read more ...
  4. this recipe is great! I started making it 2 years ago and now I'm getting orders from impatient friends who are having trouble waiting till x-mas. the only thing I changed is I refuse to put any of that yucky citron in it. what a great recipe!
  5. Karen thanks for standing up for fruitcake!! Indeed this is nothing like the heavy brick of fruitcake that comes in a cardboard box. I've found that the best way to get people to try this delicious cake is to not tell them it's a fruitcake. Call it cake or molasses cake or gingerbread or whatever. - Read more ...
  6. Very tasty! This was my first attempt at a fruitcake so I was quite anxious to unvail it and try it after it's 10 weeks of resting. Wow is it good! I respected the recipe in it's measurements but did mess around a bit with the ingredients themselves only because I live in France and - Read more ...
  7. I make this every year. It is by far the best recipe I have ever found. I can't always find the dried fruit that it calls for and instead use 3/4 c. of what ever mixed dried fruit that I can find. This definately gets better with age if it lasts that long!
  8. I didn't have time 70 days to mature only 17 days but the cake came out excellent. My relatives love it. Now I know why the portion is so small because the cake is so rich! Yum Yum.
  9. My sisters and I always joke about getting Gramma a fruit cake for Christmas. But now gramma requests this one. She loves it. And says that it is better after it sits for a few days. I made her two and she said the second one was better because it had time to ferment. Thanks!!!
  10. This Christmas cake is absolutely wonderful. I've made several have substituted the mango with Papaya raisins etc. and it still turns out perfect. This is the best all around fruit cake I have ever made.
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