The top two ingredients of this fruitcake are butter and rum and they make this cake so moist and delicious!
1/8 cup, chopped
1/8 cup, chopped
¼ cup, dried
2 tbsp., chopped
Packed brown sugar
¼ cup, chopped
¼ cup, divided
- Add the dried fruit (from cherries to currants) and canton to a large bowl, pour ¼ cup of rum in it, and soak the ingredients for not less than 24 hours, tightly covered, at a room temperature.
- Heat the oven to 325° F/165° C/Gas Mark 3.
- Prepare a 6x3 inch round pan and butter it or take a loaf pan and line it with parchment paper.
- Take another large bowl, add butter and brown sugar and cream the ingredients together until fluffy. Add the egg.
- In another bowl, whisk together the next four ingredients (from flour to cinnamon) and add this mixture to the butter mixture, alternating with milk and molasses.
- Add fruit and nuts, stir well, and place the batter into the pan.
- Bake for 40 to 45 minutes, let the cake cool in the pan for 10 minutes and then use 2 tbsp. rum to sprinkle it.
- Cut out a piece of parchment paper and a piece of cheesecloth. The pieces should be large enough to wrap the cake.
- Use 1 tbsp. rum to moisten the cheesecloth, arrange it on top of the parchment paper, and place the cake on it.
- Sprinkle the upper part of the cake and its sides with the rest of rum, wrap the cheesecloth closely to the cake surface, and wrap them with paper.
- Put the cake in an airtight tin and leave it for at least 10 weeks. If you’re going to store it longer, add extra rum for every 10 weeks of storage.
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