WATCH: How to Make Fruitcake

Complete your holiday spread with a homemade fruitcake.

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
100 grams bing cherries
150 grams cashew nuts
100 grams walnuts
1 1/2 cups light rum
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1 1/2 cups butter
3/4 cup packed brown sugar
3 eggs
1/4 cup and 2 tablespoons milk
3/4 cup molasses
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).
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