• 1serving

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D, P
MineralsCopper, Natrium, Fluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Candied citron - fruit and peels

  2. 2 cups 292g / 10oz Dried apricots - chopped

  3. 1 cup 160g / 5.6oz Raisins - seedless, dark or golden

  4. 1 cup 93g / 3 1/3oz Craisins - (dried cranberries)

  5. 1 1/2 cups 219g / 7.7oz Pecan halves - coarsely chopped

  6. 3/4 cup 177ml Dark rum

  7. 2 1/4 cups 140g / 4.9oz White flour

  8. 2 teaspoons 10ml Baking powder

  9. 2 teaspoons 10ml Salt

  10. 1 tablespoon 15ml Ground cinnamon

  11. 1 teaspoon 5ml Ground nutmeg

  12. 1 teaspoon 5ml Ground allspice

  13. 1 teaspoon 5ml Ground cloves

  14. 5 Eggs

  15. 1 3/4 cups 280g / 9.9oz Packed brown sugar

  16. 1/2 cup 118ml Orange juice

  17. 1 cup 198g / 7oz Butter - (not margarine), melted, cooled

  18. 1/4 cup 59ml Light molasses

Instructions Jump to Ingredients ↑

  1. Mix fruits and pecans together in a bowl and pour rum into bowl. Mix well. Let the rum soak into the fruit for about 8 hours. Mix the fruit every hour or so.

  2. Preheat oven to 300F. Prepare tube pan: grease sides and bottom. Line bottom and sides with greased paper or aluminum foil. This recipe will fill one large bunt pan (12 cup/10" dia.)

  3. In a very large bowl, mix flour, spices, baking powder, and salt. Stir until spices are evenly blended throughout. This is the dry ingredients bowl.

  4. In a third bowl beat eggs until fluffy. Add brown sugar, orange juice, molasses, and butter. Mix, making sure that all the sugar dissolves. his is the liquid ingredients bowl 5. Pour off any liquid from fruit mixture into the liquids bowl. Add the fruit and the nuts to the dry ingredients bowl. Mix until all fruit and nut pieces are coated. Then pour in the contents of the liquids bowl and mix gently until you have an evenly-mixed batter.

  5. Spoon the batter into the pan and bake at 300F for 1 hour. Cover pan with foil and bake for 1 hour more or until toothpick inserted in center comes out clean. Cool for 30 minutes before removing from pan. Peel off paper/foil from bottom very carefully.

  6. Wrap the fruitcake tightly in two layers of aluminum foil. For the next 3 to 4 weeks, open the foil and sprinkle a little rum over bottom and top of the cake twice a week. Keep cake tightly covered and store in a cool dark place. If you don't like rum, try a different recipe.

  7. The finished batter should not be too runny or too thick. It should be gooey but the batter should not run off the fruit and nuts toward the bottom of the bowl. If you have the right consistency, a heaping spoonful of the batter should not self level--it should stay heaped up on the spoon.

  8. You need a total of 8 cups of assorted dried/candied fruit for this recipe. Fruit can include figs, dates, apples, etc.



Send feedback