Rum Fruitcake
Fruitcake is often associated with Christmas and has a long history dating back to ancient Rome, where it was made with pomegranate seeds, pine nuts, and raisins.
This is vegetarian recipe. Dish can be prepared in 240 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Rum Fruitcake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan.
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In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and rum.
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Gradually add the flour mixture to the butter mixture, mixing until just blended. Fold in the dried fruits, nuts, raisins, and orange zest.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 90 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, wrap the fruitcake in plastic wrap and let it rest for at least 2 hours or overnight before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.