Recipe

Christmas Fruitcake Recipe

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Ingredients

Directions

Step #1 Soak dried fruit 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 & line with parchment paper a 6 inch round pan.
Step #5 Whisk together the flour, baking soda, salt, & cinnamon.
Step #6 Cream together the butter & sugar until fluffy.
Step #7 Beat in the egg.
Step #8 Add the flour in three batches, alternating with the milk & molasses.
Step #9 Stir in the fruit/ rum mixture & nuts.
Step #10 Scrape batter into prepared pan, & bake for 40 to 45 mins.
Step #11 Let cake cool in the pan for 10 mins, then sprinkle with 2 tbsps rum.
Step #12 Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface.
Step #13 Moisten a piece of cheesecloth, large enough to wrap the cake, with 1 tbsp rum.
Step #14 Place the cheesecloth on top of the parchment paper, & unmold the cake on top of it.
Step #15 Sprinkle top the top & sides of the cake with the remaining rum.
Step #16 Wrap the cake, pressing the cheesecloth closely to the surface of the cake.
Step #17 Place the cake in an airtight tin, & let 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