Recipe

Christmas Fruitcake Recipe

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Ingredients

Directions

Step #1 Soak cherries, cranberries, mango, currants, & citron in 1/4 c rum for at least 24 hrs.
Step #2 Cover tightly, & store at about room temp.
Step #3 Preheat oven to 325F degrees F (165 degrees C).
Step #4 Butter a 6x3 inch round pan, & line with parchment paper.
Step #5 In a large bowl, cream together butter & brown sugar until fluffy.
Step #6 Beat in egg.
Step #7 Whisk together flour, & cinnamon; mix into butter & sugar in three batches, baking soda, salt, alternating with molasses & milk.
Step #8 Stir in soaked fruit & sliced nuts.
Step #9 Scrape batter into prepared pan.
Step #10 Bake in preheated oven for 40 to 45 mins.
Step #11 Cool in the pan for 10 mins, then sprinkle with 2 tbsps rum.
Step #12 Cut out one piece parchment paper & one piece cheesecloth, each large enough to wrap around the cake.
Step #13 Moisten cheesecloth with 1 tbsp rum.
Step #14 Arrange cheesecloth on top of parchment paper, & unmold cake onto it.
Step #15 Sprinkle top top & sides of cake with remaining rum.
Step #16 Wrap the cheesecloth closely to the surface of the cake, then wrap with paper.
Step #17 Place in an airtight tin, & age for at least 10 weeks.
Step #18 If storing longer, douse with extra rum for every 10 weeks of storage.
Step #19 .
Enjoy the Christmas Fruitcake recipe