Best Christmas Fruitcake

This homemade fruitcake, with rum-soaked dried fruits and nuts, is easy to make for a rich and delicious Christmas cake that's sure to impress!

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 302 Calories

Ingredients

• 2 tablespoons milk
• 1 large egg
• cooking spray
• 0.25 teaspoon salt
• 0.5 cup all-purpose flour
• 0.25 cup packed brown sugar
• 0.5 cup unsalted butter, softened
• 0.25 teaspoon ground cinnamon
• 0.25 cup chopped pecans
• 0.125 teaspoon baking soda
• 0.25 cup dark rum
• 0.25 cup dried cranberries
• 0.25 cup dried currants
• 0.125 cup chopped dried cherries
• 0.125 cup chopped dried mango
• 0.125 cup chopped candied citron
• 0.25 cup unsulfured molasses
• 6 tablespoons dark rum, or more as needed

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Step 2

Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.

Step 3

When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.

Step 4

Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.

Step 5

Whisk together flour, salt, cinnamon, and baking soda in a separate bowl. Add the flour mixture to the butter mixture in 3 batches, alternating with molasses, beating batter briefly after each addition.

Step 6

Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.

Step 7

While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.

Step 8

Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.

Step 9

Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.

Step 10

Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks before serving.