This Rum-Soaked Fruitcake is a delightful twist on the classic holiday treat. It's packed with a medley of dried fruits and nuts, all soaked in rich rum for an unforgettable flavor. Perfect for festive gatherings or as a special homemade gift.
Raisins and currants provide a sweet and chewy base, while dried apricots and dried figs add a bit of tartness and depth. Candied orange peel and candied lemon peel give the cake a citrus zing. The rum not only flavors but also preserves the fruit. Unsalted butter and brown sugar create a rich, caramel-like sweetness. Eggs bind everything together, creating a moist texture. The combination of flour and baking powder gives structure. A blend of cinnamon, nutmeg, allspice, and cloves evokes the warmth of the season. The trio of walnuts, almonds, and pecans adds crunch. Orange juice and the zest of lemon and orange brighten the flavor, while vanilla extract rounds out the aroma.
This fruitcake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve with a glass of spiced hot cider or mulled wine. It's also lovely with a sharp cheddar cheese for a sweet-and-savory contrast.
Start by gathering all your ingredients because a little prep can save a lot of hassle later. In a large bowl, mix together the raisins, currants, dried apricots, dried figs, and both candied peels. Pour the rum over the fruits, cover the bowl, and let them soak for at least 24 hours. This step is crucial as it infuses the fruit with flavor and moisture.
Preheat your oven to 325°F (160°C). Grease a 10-inch bundt pan thoroughly to prevent sticking. In a separate mixing bowl, cream the butter and brown sugar until the mixture turns light and fluffy. This usually takes a few minutes and is key for a light texture in the finished cake. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
In another bowl, whisk together the flour, baking powder, and the spice mix of cinnamon, nutmeg, allspice, and cloves. Gradually fold the dry ingredients into the wet mixture, mixing until just combined. Overmixing can lead to a dense cake, so watch out.
Now comes the fun part — stirring in the soaked fruits with any leftover rum, nuts, orange juice, citrus zests, and vanilla extract. Make sure everything is evenly distributed. Pour the batter into your prepared bundt pan, smoothing the top with a spatula.
Bake the cake for about 1 hour and 30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Once cooled, wrap the cake in plastic wrap and then foil. It's best to let it age for at least a week; the flavors meld beautifully over time.
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