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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 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2579 kcal

Equipment

  • 2 Mixing Bowls One medium for soaking fruit, one large for batter.
  • 1 Electric Mixer Or a stand mixer with paddle attachment for creaming butter and sugar.
  • 1 6x3-inch Round Baking Pan Ensure it's a good quality pan for even baking.
  • 1 Whisk For dry ingredients.
  • 1 Airtight Container/Tin Essential 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. Quality of Ingredients: The success of a fruitcake heavily relies on the quality of your dried fruits and rum. Opt for premium varieties; the flavor difference is significant. For an elevated experience, consider using a good quality aged dark rum or even a brandy. 2. Soaking is Key: The initial rum soak is crucial for moistness and flavor infusion. Don't rush this step. If time allows, soaking for several days, gently stirring daily, will yield deeper flavors. 3. Even Baking: Ensure your oven temperature is accurate and rotate the pan halfway through baking for an evenly cooked cake. A slightly underbaked fruitcake will be denser, while overbaking will dry it out. 4. Aging: The extended aging process is non-negotiable for traditional fruitcake. This allows the flavors to meld and deepen, and the rum to fully permeate, resulting in a wonderfully moist and complex cake. Store in a cool, dark place and 'feed' it with a tablespoon of rum every couple of weeks for maximum richness, if desired.