Christmas Fruit Cake Recipe

We've been on the lookout for a really great Christmas fruit cake recipe, and the search hasn't been easy! There are many recipes out there, but many require ingredients that most people don't keep in their kitchens.

This recipe is similar to the fruit cake our grandmothers used to bake.

What you need:

• 1/2 cup light rum
• 1/8 cup chopped dried cherries
• 1/8 cup chopped dried mango
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 2 tbsp chopped candied citron
• 1/2 cup all purpose flour
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 8 tbsp butter
• 1/4 cup packed brown sugar
• 1 egg
• 2 tbsp milk
• 1/4 cup molasses
• 1/4 cup chopped pecans

What you do:

Soak the cherries, mango, cranberries, currants, and citron in a quarter of a cup of rum for 24 hours, minimum. Soaking for two days is even better, if you have time to do so.

Mix flour, baking soda, salt and cinnamon together in a bowl; set aside.

In a separate bowl, cream together the butter and brown sugar.

Add the egg and stir until the mixture becomes fluffy.

Add the flour/spice mixture in three increments.

Stir in the milk and molasses.

Add the rum-soaked fruit and the pecans. Stir to combine.

Pour the cake batter into a greased pan and bake at 325 degrees for 45 minutes.

Cool cake completely on a wire rack. Leaving it in the pan.

Once cool, sprinkle with two tbsp of rum (or a bit more, if you like!)

Wrap cake in cheesecloth and then in a layer of parchment paper.

Store for up to two and a half months in an air tight container.

Check once a week or so that the cake isn't drying out and baste with more rum, if necessary.

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