Rum Fruit Cake

Recipe Ingredients

1 cup candied cherries, chopped

1 cup slivered citron

1 1/2 cup currants

1 cup pitted dates, chopped

1 1/4 cups figs, coarsely chopped

1 cup dried prunes, cooked, drained and chopped

2 cups dark seedless raisins

2 cups dark rum

1 cup softened butter

2 cups firmly packed brown sugar, sieved

5 eggs

2 cups sifted all-purpose flour

2 teaspoon baking powder

1 1/2 teaspoons allspice

1 1/2 teaspoons cinnamon

1 1/2 teaspoons nutmeg

1/2 teaspoon salt

1 1/2 cups slivered blanched almonds, toasted


Soak fruits in rum for 3 days.

Cream butter; add sugar, then cream again.

Beat in eggs one at a time.

Gradually add sifted dry ingredients; blend well.

Drain fruits; add nuts.

Pour batter over fruits and nuts; mix.

Pour into two prepared 9 x 5-inch loaf pans.

Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours.

Cool in pans on racks.

Wrap in aluminum foil; age for 1 month before using.

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