LOUISE'S FRUITCAKE
Steps:
- Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
- Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
- Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)
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Tharma Tharma
[email protected]I'm not sure what I did wrong, but my fruitcake turned out burnt.
Hammad Niazi
[email protected]This is the best fruitcake I've ever had!
Somuj Miah
[email protected]I made this fruitcake for a holiday party and it was a huge hit! Everyone loved it.
Sagetaiser 9
[email protected]This fruitcake was a bit too sweet for my taste.
Rama Diza
[email protected]I've never been a fan of fruitcake, but this one changed my mind. It's so moist and flavorful!
LeBron Burton
[email protected]This fruitcake is amazing! I love the combination of fruits and nuts.
nicholas mutua
[email protected]I followed the recipe exactly, but my fruitcake turned out dry and crumbly.
Jason McLean
[email protected]This fruitcake was a bit too dense for my taste, but the flavor was good.
SOHAIL ASHRAF
[email protected]I've tried several different fruitcake recipes over the years, and this one is definitely my favorite. It's moist, flavorful, and not too sweet.
Lawrence Rank
[email protected]This was my first time making fruitcake, and it turned out surprisingly well! I used a combination of dried cranberries, raisins, and cherries, and it was delicious.
Sandra Mitchell
[email protected]I've made this fruitcake several times now, and it always turns out great. It's a bit time-consuming to make, but it's worth it.
TimW Byrd
[email protected]This fruitcake was a hit at my holiday party! It was moist and flavorful, and everyone loved the candied fruit. I will definitely be making this again next year.