Best Spiced Rum Fruitcake Recipes

SPICED RUM FRUITCAKE

Steps:

• Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

SPICED RUM FRUITCAKE

Steps:

• Soak the fruit Put rum, dried fruit, and orange zest in 2qt saucepan, cover, and warm over med heat until hot, 2 to 3 min. Remove from heat and let cool. Refrigerate for a min of 24 hours and up to 3 days. Before making the cake, bring the fruit to room temp and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.) Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8-1/2x4-1/2" metal loaf pan. Line the pan with 2 strips of parchment in opposite directions, leaving an overhang for easy removal of cake. In a med bowl, whisk flour with cinnamon, allspice, cardamom, nutmeg, and cloves. In a stand mixer fitted with paddle attachment, beat butter and both sugars on med-high speed until fluffy and no lumps of brown sugar remain, 1-2 min, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30-60 seconds after each addition. Beat in the vanilla and salt. Add 2 T of the flour mixture to the bowl and beat briefly. Reserve 2 T of flour mixture and add the rest to the batter; beat on low speed for 10 seconds to incorporate the flour and then on med-high for 1 min.Combine the crystallized ginger with the drained fruit. Scrape the batter into the center of the bowl. Put the marinated fruit on top of the batter and then sprinkle the reserved flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until it's evenly distributed. Scrape the batter into the prepared pan, pressing it in to eliminate air pockets and smoothing the top to make it level See ABOVE

SPICED RUM FRUITCAKE

Steps:

• Soak the fruit: Put the rum, dried fruit, and orange zest in 2 quart saucepan, cover, and warm over medium heat until hot, 2-3 minutes, Remove from the heat and let cool. Refrigerate for a minimum of 24 hours and up to 3 days. Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)
• Make the cake: Position a rack in the center of the oven and heat the oven to 325F. Butter an 8 1/2x4 1/2 inch metal loaf pan. Line the pan with two strips of parchment in opposite directions, leaving an overhang for easy removal of the cake. In a medium bowl, whisk the flour with the cinnamon, allspice, cardamom, nutmeg, and cloves. In a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter and both sugars on medium high speed until fluffy and no lumps of brown sugar remain, 1-2 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30-60 seconds after each addition. Beat in the vanilla and salt. Add 2 tablespoons of the flour mixture to the bowl and beat briefly. Reserve 2 tablespoons of the flour mixture and add the rest to the batter; beat on low speed for 10 seconds to incorporate the flour and then on medium high for 1 minute.
• Combine the crystallized ginger with the drained fruit. Scrape the batter into the center of the bowl. Put the marinated fruit on top of the batter and then sprinkle the reserved flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until it's evenly distributed. Scrape the batter into the prepared pan, pressing it in to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300F and bake until the center of the cake has risen slightly and a cake tester inserted in the middle comes out clean or with a few moist crumbs, about 1 1/2 hours.
• Remove the cake and let it cool in its pan on a wire rack for 20-30 minutes. Use the parchment overhang to lift the cake from the pan. Place it on the rack, peel down the parchment sides, and cool completely. When cool, brush the cake with 2-3 tablespoons of the reserved fruit soaking liquid or fresh rum. Wrap tightly in plastic and then in foil; store the cake at room temperature for a minimum of 48 hours before serving. If serving within a week of baking, you do not need to baste the cake again. For longer storage, baste once a week with 1-2 tablespoons of rum and wrap in fresh plastic and foil. The cake will keep at room temperature for at least 3 weeks.