Prep Time: 12 hours
Cook Time: 90 minutes
Total Time: 13.5 hours
Yield: 16 servings
Here's a not-so-terrible fruitcake recipe you can try this year for Christmas.
Ingredients
- 2 cups - All-purpose flour
- 1 cup - Unsalted butter
- ½ cup - Dark brown sugar
- ½ cup - Dark rum
- ¼ cup - Chopped walnuts
- ¼ cup - Chopped dates
- ¼ cup - Chopped dried figs
- ¼ cup - Chopped dried apricots
- ¼ cup - Chopped dried sweetened cherries
- 4 - Large eggs
- 1 teaspoon - Baking powder
- 1 teaspoon - Ground cinnamon
- ½ teaspoon - Baking soda
- ½ teaspoon - Salt
- ½ teaspoon - Ground nutmeg
- ¼ teaspoon - Ground cloves
- ¼ teaspoon - Ground allspice
- Make Rum-Soaked Mixture In a large bowl, combine the chopped walnuts, dates, dried figs, dried apricots, and cherries. Pour the dark rum over the mixture. Cover and place in the refrigerator to marinate overnight, stirring occasionally to ensure all fruit is well soaked.
- Preheat the Oven Begin by preheating the oven to 325 degrees Fahrenheit. Prepare an 8x8 inch baking pan by greasing it with butter and dusting lightly with flour to prevent sticking.
- Mix Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground nutmeg, ground cloves, and ground allspice until evenly combined.
- Make Creamed Mixture In a stand mixer or with a hand mixer, cream the softened unsalted butter with the dark brown sugar until fluffy. Gradually add the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Combine In alternating batches, gently fold the dry ingredient mixture and the rum-soaked fruit into the creamed butter and sugar. Ensure a smooth batter by continuing until all ingredients are evenly distributed.
- Baking Time Transfer the cake batter into the prepared baking pan, smoothing the top with a spatula. Bake for approximately 90 to 120 minutes, keeping a close eye. Test for doneness with a toothpick; it should come out clean when inserted into the center. If the cake browns too quickly, loosely cover it with aluminum foil during the final 30 minutes of baking.
- Cooling Time Once baked, allow the fruitcake to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. For optimal flavor, wrap the cake tightly in plastic wrap and let it mature for a couple of days before serving.
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