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
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adeel choudry
[email protected]This fruitcake is a bit dense, but in a good way. It's perfect for a special occasion.
Prince Mahmud Asif
[email protected]I was pleasantly surprised by how easy this fruitcake was to make. It turned out perfectly and was a big hit with my family.
sammy Dc
[email protected]This fruitcake is so moist and flavorful. I love the addition of the spices and rum.
Michael Holder
[email protected]I've been making this fruitcake for years and it's always a hit at our holiday gatherings.
Helen Malyano
[email protected]This is the best fruitcake recipe I've ever tried. It's so easy to make and always turns out perfectly.
Sara Ehlen
[email protected]I made this cake for my Christmas party and it was a huge success. Everyone loved it!
XaLa SARO
[email protected]This fruitcake is a bit dense, but in a good way. It's perfect for a special occasion.
Blake Dennis
[email protected]I'm not a big fan of fruitcake, but this recipe changed my mind. It's so moist and flavorful, and the rum really makes it special.
IS IFFAT Shorif
[email protected]I was pleasantly surprised by how easy this fruitcake was to make. It turned out perfectly and was a big hit with my family.
Naz Islam
[email protected]This fruitcake is so moist and flavorful. I love the addition of the spices and rum.
Cat Fish In A Top Hat
[email protected]I've been making this fruitcake for years and it's always a favorite at our holiday gatherings.
abdul jabbar abduljabbar
[email protected]This is a great recipe for a classic fruitcake. It's easy to make and always turns out delicious.
Chigoville
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best fruitcake he's ever had.
Bona Cove
[email protected]This fruitcake is a bit boozy, but in a good way. It's perfect for a special occasion.
Roshni Sajjad
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fruitcake, but I'm so glad I did. This cake is amazing!
Juan Schembri
[email protected]This is the best fruitcake I've ever had. It's so moist and flavorful, and the rum really shines through.
David Ochoa
[email protected]I've made this fruitcake several times now and it always turns out perfectly.
BD Tasrif
[email protected]This spiced rum fruitcake was a hit at our Christmas party! It was moist, flavorful, and had just the right amount of sweetness.