Christmas Rum/Fruitcake Your Family Will Actually EAT
That awful holiday fruitcake we all dread needs to go away. I've replaced it with this wonderful new recreation, made with rum-soaked real organic dried fruits and nuts, cinnamon, molasses and brown sugar, and it's MAGICAL. Full recipe below:
Day 1: (you'll bake on day 2)
Combine in a food processor:
3/4 cup mixed dried fruits - whatever kinds you like
2 Tb candied citron
1/4 cup pecans or walnuts
1/4 cup flaked coconut
Chop until everything is uniform sizes.
Scrape into a bowl and add 1/2 cup of dark or spiced dark rum, combine well, cover and set aside overnight or up to 24 hours.
Day 2:
1/2 cup sifted cake flour
1/4 ts cinnamon
1/8 ts baking soda
1/4 ts salt
1 stick (4 oz) unsalted butter, room temperature
1/4 cup firmly packed brown sugar
1 large egg
1/4 cup dark molasses
2 Tb milk
Whisk together the flour, cinnamon, baking soda and salt in a small bowl and set aside. In a mixing bowl, beat the butter and brown sugar until light and fluffy. Beat in the egg, scrape down the sides of the bowl, then add the flour mixture in 3 additions, alternating with the milk and molasses. Add the rum-soaked fruit and nuts and beat until blended. The batter will look slightly curdled, but that's fine.
Spray a 3-1/2 to 4-cup baking mold with nonstick spray, then coat liberally with flour. Scrape batter into the prepared pan and bake 40-45 minutes, or until a pick inserted in the center comes out clean.
Cut a piece of cheesecloth large enough to wrap the cake. Put 1 Tb rum in a small bowl and soak the cheesecloth in this rum to dampen the cloth.
Let the cake cool in the pan on a rack on the counter for 10 minutes, then sprinkle with 2 Tb of rum. Place a piece of plastic wrap on the counter large enough to wrap the cake, then place the damp cheesecloth over this. Unmold the warm cake onto the cheesecloth, then sprinkle the top of the cake with 1 Tb of rum. Wrap snugly with the cloth and then the plastic wrap. Allow to cool to room temperature and then wrap with tin foil, then place in an airtight container and store in a cool cabinet for 1-3 months without opening. This will still taste amazing after 10-12 months, because the rum preserves the cake.
You're welcome-
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