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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damilola opeyemi
[email protected]This fruitcake was a disaster. It didn't rise properly, and it was so dense that it was like eating a brick.
Poli Molla
[email protected]I didn't like this fruitcake at all. It was dry and crumbly, and the flavor was very artificial.
Asaduzzaman Asad
[email protected]This fruitcake was just okay. It wasn't as moist as I would have liked, and the flavor was a bit bland.
King Rayhan
[email protected]I found this fruitcake to be a bit too sweet, but otherwise it was good.
Abduselam Shiferaw
[email protected]This fruitcake was a bit too dense for my taste, but the flavor was good.
Nobuntu Connie Xipu
[email protected]Delicious!
Andrea Louise Jackson
[email protected]This fruitcake was easy to make and turned out great. I added a little extra rum, and it was perfect.
Epicness1321
[email protected]I'm not usually a fan of fruitcake, but this one was really good. It was moist and flavorful, and the spices were just right.
Molete Nathane
[email protected]This is the best fruitcake I've ever had. It's so moist and flavorful, and the spices are perfectly balanced. I will definitely be making this again.
Umme Moriom
[email protected]I've been making this fruitcake for years, and it's always a crowd-pleaser. It's dense and moist, with a perfect balance of spices and rum. I love that it can be made ahead of time, so I can enjoy it all season long.
sajjad Sulehri
[email protected]This fruitcake was a hit at my holiday party! The spices gave it a warm and festive flavor, and the rum added a touch of boozy sweetness. I'll definitely be making this again next year.