Best 2 Spiced Rum Fruitcake Recipes

The holidays are a time for culinary indulgence. For many, no spread is complete without a slice of spiced rum fruitcake. This dessert is a classic for a reason—its rich flavor and festive appearance make it a hit with people of all ages. Many families have their own secret spiced rum fruitcake recipe, handed down from generation to generation. However, if you're new to baking or simply want to try something different, there are plenty of great recipes to choose from online and in cookbooks. This article will help you find the best recipe for your needs, whether you're looking for a traditional fruitcake, a modern twist on the classic, or even a gluten-free or vegan option.

Let's cook with our recipes!

SPICED RUM FRUITCAKE

Spiced Rum Fruitcake image

This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts-or use a combination of nuts. -Jason Boor, Manchester, New York

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped walnuts
1 package (8 ounces) pitted dates, chopped
1 cup maraschino cherries, halved
1/2 cup dried mangoes, chopped
3 large eggs, room temperature
3/4 cup packed brown sugar
1 cup spiced rum, divided

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.

Nutrition Facts : Calories 256 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 96mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

SPICED RUM FRUITCAKE

SPICED RUM FRUITCAKE image

Categories Cake Fruit Dessert Bake Christmas

Yield 10 servings

Number Of Ingredients 21

Ingredients

For the fruit
3/4 cup dark rum
4 oz. dried apricots, chopped into 1/4- to 1/2-inch pieces (3/4 cup lightly packed)
3 oz. dried apples, chopped into 1/4- to 1/2-inch pieces (1 cup lightly packed)
3 oz. currants or dark raisins (3/4 cup lightly packed)
1/2 tsp. freshly grated orange zest
For the batter
5 oz. (10 Tbs.) unsalted butter, softened; more for the pan
5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cardamom
1/8 tsp. freshly grated nutmeg
Pinch of ground cloves
2/3 cup packed dark brown sugar (preferably muscovado)
1/3 cup granulated sugar
3 large eggs, at room temperature
1/2 tsp. pure vanilla extract
1/4 tsp. table salt
3-1/2 oz. crystallized ginger, finely chopped (1/2 cup)
Dark rum, as needed for brushing

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

Tips:

Use high-quality ingredients, especially the rum. A good quality spiced rum will make a big difference in the flavor of the fruitcake.
Soak the fruits in the rum for at least 24 hours, or up to a week. This will allow the fruits to absorb the rum and develop a rich flavor.
Use a variety of fruits in your fruitcake. This will add color, texture, and flavor to the cake. Some popular fruits to use include raisins, currants, cherries, and apricots.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake in a slow oven. This will help to prevent the cake from drying out.
Let the cake cool completely before wrapping it in foil or plastic wrap. This will help to prevent the cake from becoming soggy.
Store the cake in a cool, dark place. The cake will keep for up to 6 months.

Conclusion:

Spiced rum fruitcake is a delicious and festive holiday treat. It is easy to make and can be made ahead of time. With its rich flavor and moist texture, this cake is sure to be a hit with your family and friends.