Best 2 Spiced Rum Fruitcake Recipes

Indulge in the delectable flavors of a traditional Spiced Rum Fruitcake, a timeless holiday classic. This cherished recipe has been passed down through generations, capturing the essence of festive gatherings and cherished memories. Embark on a culinary journey as we unveil the secrets behind this beloved cake, exploring variations such as the decadent Chocolate Spiced Rum Fruitcake and the tantalizing Orange Spiced Rum Fruitcake. Discover the art of creating a moist and flavorful cake infused with the warmth of aromatic spices, the sweetness of dried fruits, and the distinctive touch of spiced rum. Let your kitchen transform into a haven of holiday cheer as you embark on this delightful baking adventure.

Here are our top 2 tried and tested recipes!

SPICED RUM FRUITCAKE

Spiced Rum Fruitcake image

This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts-or use a combination of nuts. -Jason Boor, Manchester, New York

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped walnuts
1 package (8 ounces) pitted dates, chopped
1 cup maraschino cherries, halved
1/2 cup dried mangoes, chopped
3 large eggs, room temperature
3/4 cup packed brown sugar
1 cup spiced rum, divided

Steps:

Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Nutrition Facts : Calories 256 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 96mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

SPICED RUM FRUITCAKE

SPICED RUM FRUITCAKE image

Categories Cake Fruit Dessert Bake Christmas

Yield 10 servings

Number Of Ingredients 21

Ingredients

For the fruit
3/4 cup dark rum
4 oz. dried apricots, chopped into 1/4- to 1/2-inch pieces (3/4 cup lightly packed)
3 oz. dried apples, chopped into 1/4- to 1/2-inch pieces (1 cup lightly packed)
3 oz. currants or dark raisins (3/4 cup lightly packed)
1/2 tsp. freshly grated orange zest
For the batter
5 oz. (10 Tbs.) unsalted butter, softened; more for the pan
5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cardamom
1/8 tsp. freshly grated nutmeg
Pinch of ground cloves
2/3 cup packed dark brown sugar (preferably muscovado)
1/3 cup granulated sugar
3 large eggs, at room temperature
1/2 tsp. pure vanilla extract
1/4 tsp. table salt
3-1/2 oz. crystallized ginger, finely chopped (1/2 cup)
Dark rum, as needed for brushing

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

Tips:

Use high-quality ingredients. The better the ingredients, the better the fruitcake will be. Use fresh fruit, good-quality rum, and spices.

Don't overmix the batter. Overmixing can make the fruitcake tough. Mix just until the ingredients are combined.

Bake the fruitcake in a low oven. This will help to prevent the cake from drying out.

Wrap the fruitcake well. This will help to keep the cake moist and prevent it from drying out.

Allow the fruitcake to age. The longer the fruitcake ages, the better it will taste. Allow the cake to age for at least 2 weeks before serving.

Conclusion:

Spiced rum fruitcake is a delicious and festive holiday treat. With its rich flavor and moist texture, this cake is sure to be a hit with your friends and family. Follow these tips to make the best spiced rum fruitcake possible.