Description
A rich and moist rum fruitcake perfect for celebrations.
Ingredients
Scale
- 2 cups mixed dried fruits
- 1 cup unsalted butter
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup dark rum
- 1/2 cup chopped nuts
Instructions
- Preheat your oven to 325°F (165°C).
- In a bowl, soak mixed dried fruits in rum for at least 2 hours.
- Cream butter and brown sugar in a large bowl.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine flour, baking powder, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture.
- Fold in soaked fruits and nuts.
- Pour the batter into a greased cake pan.
- Bake for 1 hour or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Store in an airtight container for better flavor.
- Best served after a few days of resting.
- Can be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Rum fruitcake, fruitcake recipe, festive cake