spiced rum fruitcake
From my Mamaw's recipe collection.
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yield
10 serving(s)
cook time
1 Hr 45 Min
method
Bake
Ingredients For spiced rum fruitcake
- FOR THE FRUIT
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3/4 cdark rum
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4 ozdried apricots, chopped into 1/4-1/2 inch pieces
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3 ozdried apples, chopped into 1/4-1/2 inch pieces
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3 ozcurrants or dark raisins
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1/2 tspfreshly grated orange zest
- FOR THE BATTER
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10 Tbspunsalted butter, softened
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1 cplus 1 tablespoon all purpose flour
-
1/2 tspground cinnamon
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1/2 tspground allspice
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1/4 tspground cardamom
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1/8 tspfreshly grated nutmeg
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pinchground cloves
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2/3 cpacked dark brown sugar
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1/3 csugar
-
3eggs, room temperature
-
1/2 tspvanilla
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1/4 tspsalt
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3 1/2 ozcrystallized ginger, finely chopped
-
dark rum, for brushing
How To Make spiced rum fruitcake
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1Soak 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.)
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2Make 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.
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3Combine 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.
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4Remove 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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