Christmas Fruitcake with Rum-Soaked Fruit and Nuts
A festive fruitcake with rum-soaked dried fruit, nuts, vanilla and a tender crumb.
This fruitcake soaks dried fruit in rum before baking it into a butter-rich spiced loaf with nuts. The source gives volume measures and two separate 12-hour rests; this version uses weights and keeps the soaking step refrigerated. Drain the fruit well so the batter does not become wet, and bake at a moderate temperature until a skewer comes out clean. The rum makes this an alcoholic recipe. Combine dried fruit and rum in a covered bowl. Refrigerate 8 to 12 hours, stirring once. Drain excess rum and reserve 2 tablespoons. Heat oven to 160°C (320°F). Grease and line a 23-cm round or 2-litre loaf tin. Beat softened butter and sugar until pale. Beat in eggs one at a time, then vanilla and reserved rum.
Recipe card
Christmas Fruitcake with Rum-Soaked Fruit and Nuts
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Soak fruit
Combine dried fruit and rum in a covered bowl. Refrigerate 8 to 12 hours, stirring once. Drain excess rum and reserve 2 tablespoons.
Prepare tin
Heat oven to 160°C (320°F). Grease and line a 23-cm round or 2-litre loaf tin.
Cream butter and sugar
Beat softened butter and sugar until pale. Beat in eggs one at a time, then vanilla and reserved rum.
Add dry ingredients
Whisk flour, baking powder, cinnamon and salt. Fold into butter mixture just until combined.
Fold fruit and nuts
Fold in drained fruit and nuts. Spoon batter into tin and smooth top.
Bake and cool
Bake about 90 minutes, checking with a skewer near the centre. If the top browns early, tent with foil. Cool in tin 20 minutes, then rack-cool.
How to tell when it is ready
Bake about 90 minutes, checking with a skewer near the centre. If the top browns early, tent with foil. Cool in tin 20 minutes, then rack-cool.
Tips
- Combine dried fruit and rum in a covered bowl.
- Heat oven to 160°C (320°F).
- Beat softened butter and sugar until pale.
- Whisk flour, baking powder, cinnamon and salt.
Troubleshooting
- If fruit is very wet, drain it longer before mixing.
- If top darkens before the centre bakes, tent with foil.
Substitutions
- Use apple juice instead of rum, soaking the fruit in the refrigerator.
- Use a dairy-free baking block.
Variations
- Add orange zest.
- Use pecans or walnuts.
Serving suggestions
- Serve with coffee.
- Add a little whipped cream.
- Offer citrus segments.
- Cut thin slices because it is rich.
Make ahead
Prepare components ahead and store safely. Store covered at room temperature for 2 days or refrigerate up to 1 week.
Storage
Store covered at room temperature for 2 days or refrigerate up to 1 week.
Food safety
Contains alcohol in the soaking liquid. Refrigerate fruit while soaking and clearly label the cake if serving guests.
Frequently asked questions
Can I make fruitcake ahead?
Yes. Wrap the cooled cake and refrigerate it for up to a week; let slices come toward room temperature before serving.
How should I store creole-style christmas fruitcake?
Store covered at room temperature for 2 days or refrigerate up to 1 week.
Serve with coffee. Store covered at room temperature for 2 days or refrigerate up to 1 week.
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