Best Christmas Fruitcake

This fruitcake is a deliciously moist cake full of rum-soaked dried fruit and nuts. There's no glowing, candied fruit in this recipe, and it's more cake-like than traditional fruitcake recipes. It's easy to make and sure to be a hit with your family and friends.

Print Recipe

Prep Time 35

Cook Time 40

Total Time 1 25

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 2579 kcal

Equipment

1 6-inch Round Cake Pan Ensure it's at least 3 inches deep
2 Mixing Bowls One large for batter, one medium for fruit
1 Electric mixer or whisk For creaming butter and sugar
1 Parchment Paper For lining the pan and wrapping the cake
1 Airtight Container/Tin For aging the fruitcake

Ingredients

Main

¼ cup dried cranberries
¼ cup dried currants
⅛ cup chopped dried cherries
⅛ cup chopped dried mango
⅛ cup chopped candied citron
¼ cup dark rum
cooking spray
½ cup unsalted butter softened
¼ cup packed brown sugar
1 large egg
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon baking soda
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
6 tablespoons dark rum or more as needed

Instructions

Gather all ingredients. Allrecipes / Qi Ai
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. Allrecipes / Qi Ai
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. Allrecipes / Qi Ai
Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated. Allrecipes / Qi Ai
Whisk flour, salt, cinnamon, and baking soda together in a large bowl; set aside. Stir molasses and milk together in a separate bowl until well combined. Add flour mixture to butter mixture in 3 batches, alternating with molasses and milk mixture, beating batter briefly after each addition. Allrecipes / Qi Ai
Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top. Allrecipes / Qi Ai
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Allrecipes / Qi Ai
While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Allrecipes / Qi Ai
Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top. Allrecipes / Qi Ai
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. Allrecipes / Qi Ai
Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper. Allrecipes / Qi Ai
Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks (if possible) before serving. Allrecipes / Qi Ai
Enjoy! Allrecipes / Qi Ai

Notes

1. The initial 24-hour fruit soak is crucial; it infuses the fruit with rum, ensuring maximum flavor and moisture retention in the finished cake. Do not rush this step.2. For best results, use good quality dark rum. Consider 'feeding' the fruitcake with an extra tablespoon of rum weekly during the aging process to maintain moisture and deepen flavor, especially if storing for longer than 10 weeks.3. Avoid overmixing the batter once flour is added, as this can develop gluten and lead to a tough cake. Mix only until just combined.4. The aging process is key for fruitcake; it allows the flavors to meld and mature, resulting in a significantly more complex and satisfying taste. Patience is a virtue here.