Christmas Fruit Cake

This recipe includes dried fruit instead of the glowing, candied stuff that is usually associated with this dessert. With dried fruit, Fruitcake is less dense and more cake-like than many other recipes. It takes some time and organization, but you will not regret it when you taste the result!


  • 1/8 cup chopped dried cherries
  • 1/8 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
  • 1/8 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup usulfured molasses
  • 2 tablespoons milk
  • ¼ cup chopped pecans
  • ¼ cup dark rum, divided.


24 hours in advance, soak cherries, mango, cranberries, currants, and citron in ¼ cup rum. Leave it all day and night long covered tightly. Store it at room temperature. Do not let temptation takes control of your person and do not eat fruits!!!

Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3 inch round pan very well, and line with parchment paper. Cans of different sizes are good replacement for pans. Just take the upper cover and clean them very well.

In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Do not freak if the butter separates a bit with the egg. Everything will be blended again with some patience. 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.

Bake in preheated over for 40 to 45 minutes. Let ir cool in the oven for 10 minutes, then sprinkle with 2 tablespoons rum.

Cut 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.

While 10 weeks of ripening is the optimum, sometimes it’s hard to wait so long before tasting this heavenly dessert. But keep in mind, that at least a full month is necessary for all flavors to blend. You can store it longer if you decide, but try to never shorten the minimum time.

Cool cake thoroughly after baking. Use a toothpick or skewer to poke holes in the cake before sprinkling with the rum. In this way, rum soaks every part of the cake.

If you prefer, store the cake in the fridge, but do not transfer cakes to the freezer until the flavors have ripened and mellowed.

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