Whether you serve it for Noche Buena or give it as food gifts for close family and friends, fruitcakes are a big part of our Christmas food tradition. This holiday season, bake fruitcake as you prefer it—beat together the base ingredients to make a fluffy batter and add fruits, nuts, and rum as you like.
You can also let the fruitcake age after baking: brush rum over the fruitcake once a week, store in an airtight container, and let it stand at room temperature in a cool dry place. You can age them for as long as two months. You can also play around with your choice of alcohol: you may use white rum, spiced rum, brandy, whiskey, cognac or liqueurs like Grand Marnier.
300 grams mixed dried fruits
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 cup packed brown sugar
1/4 cup and 2 tablespoons milk
1 Preheat oven to 165°C. Line loaf pans with parchment paper.
2 Soak dried fruit, cashews, cherries and walnuts in 1/4 cup rum for at least 30 minutes.
3 In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
4 In another mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time. Add the flour in batches, alternating with the milk. Add the molasses and mix until fluffy and well-combined.
5 Fold in the soaked fruits and nuts mixture.
6 Pour batter into prepared pan, and bake for 40 to 45 minutes. Let cake cool in the pan for 10 minutes, then brush with 2 tablespoons rum (or as desired).