Traditional Christmas Fruit Cake With a Twist
This traditional Christmas fruit cake recipe is a staple of the holidays around our house.
Made with dried fruit and a splash of rum, it’s a moist and delicious treat the whole family loves.
Shredded coconut, dried mangoes, candied pineapple, dried papaya, golden raisins, red glaced cherries, blanched almonds, flour, baking powder, sugar, salt, butter, eggs, rum
PREPARE THE FRUIT
Chop the fruit. In a large bowl, combine all of it with ½ cup of rum. Cover and let stand for 1 day, stirring occasionally.
Gently stir flour and almonds into the fruit mixture. Set aside. Sift flour, baking powder and salt. Set aside.
With electric mixer on high, cream the butter. Add the sugar gradually and beat until light and fluffy. Add the eggs one at a time and beat well.
Fold the flour mixture into the egg mixture. Then stir the cake batter into the fruit/almond mixture with a wooden spoon.
Pack the cake batter into the prepared loaf pans, smoothing the tops with the back of the spoon.
Bake in the center of the oven for 1¼ to 1½ hrs., until a toothpick inserted in center comes out clean.
Let cool in pans on wire rack. Remove cakes from pans. Soak 2 16-inch cheesecloth squares in the remaining rum.
Poke a few holes in the cakes with a skewer. Wrap cakes in the cheesecloth. Then wrap with saran wrap and foil. Refrigerate for at least 2 weeks, or up to 3 months
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