Traditional Christmas Fruitcake Recipe (Soaked in Rum!)

2 hours 45 minutes

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Traditional Christmas Fruitcake Recipe (Soaked in Rum!) - Plattershare - Recipes, food stories and food lovers

4.75 from 4 votes
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About Traditional Christmas Fruitcake Recipe (Soaked in Rum!)

This Traditional Christmas Fruitcake recipe is a labor of love, perfected over months of baking and inspired by cherished childhood memories of Christmas gatherings. I recall the warmth, delicious treats, and wonderful gifts shared in the homes of my teachers and friends. Now, I'm thrilled to share this heartwarming tradition with you.
This ethereal fruitcake, infused with the delightful flavor of rum (or your preferred spirit!), embodies the spirit of Christmas. It's a testament to mankind's culinary evolution, a delicious treat that's sure to be a holiday centerpiece. While the rum is key to its unique taste, feel free to substitute with sugar syrup, orange juice, or rum extract if desired.
Inspired by the spirit of Charles Dickens' 'A Christmas Carol' and Tiny Tim's heartfelt wish, “God Bless Us Everyone,” I hope this recipe brings joy and warmth to your holiday season.
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Recipe Time & More

Prep45 minutes
Cook2 hours
Total2 hours 45 minutes
Calories331 kcal
Serves20
Served AsSnacks
Recipe TasteSweet

Ingredients
 

Soaked Fruits

  • 700 gm Fruits cranberries; soaked in rum (see below), currants, dried, mixed, such as raisins, sultanas

Nuts & Spices

Wet Ingredients

  • 400 ml Rum apple juice; optional, bourbon, orange juice, can substitute with sugar syrup, or brandy
  • 300 gm Butter softened, unsalted
  • 200 gm Sugar muscovado, brown, dark brown, or golden sugar
  • 4 Large Eggs
  • 2 tbsp Molasses optional, or dark treacle
  • 1 tsp Vanilla Extract

Dry Ingredients

Frosting

  • 1 cup Sugar packed, powdered
  • 2-4 tbsp Water add gradually until desired consistency is reached
  • 2 tbsp Rum or sugar syrup; optional
  • 1 tsp Vanilla Extract if using sugar syrup
  • Edible Gold Pearls for decoration, optional
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Instructions
 

Preparation

  • Preheat oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan.

Soaking the Fruits

  • Soak the mixed dried fruits in the rum (or alternative liquid) for at least 4 hours, or preferably overnight.

Combining Dry Ingredients

  • In a large bowl, sift together the flour, ground cloves, ground ginger, and ground cinnamon.

Combining Wet Ingredients

  • In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses (if using) and vanilla extract.

Combining Wet and Dry

  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Adding Fruits and Nuts

  • Fold in 80% of the soaked fruits and the chopped walnuts. Reserve remaining fruits for topping.

Baking

  • Pour the batter into the prepared pan and spread evenly. Bake for 2 ½ - 3 hours, or until a wooden skewer inserted into the center comes out clean. Top with reserved fruits during the last 30 minutes of baking.

Cooling and Storing

  • Once baked, immediately wrap the cake tightly in aluminum foil while still in the pan. This helps retain moisture. Let cool completely before frosting.

Making the Frosting

  • In a small bowl, whisk together the powdered sugar, rum (or sugar syrup), vanilla extract (if using), and enough water to achieve a smooth, spreadable consistency.

Frosting and Decorating

  • Once the cake is completely cool, frost the top with the prepared frosting. Decorate with edible gold pearls, if desired. Store in an airtight container at room temperature for up to 2 weeks.

Recipe Notes

Expert Tips for the Perfect Fruitcake

  • Soak those fruits! Soaking the dried fruits for an extended period, ideally overnight, is crucial for intensifying flavor and moisture.
  • Don't overmix the batter. Overmixing develops gluten and can result in a tough cake. Mix until just combined.
  • Use high-quality ingredients. The better the ingredients, the better the cake will taste! Opt for good quality dried fruits, nuts, and spices.
  • Patience is key. Allow the cake to cool completely before frosting to prevent the frosting from melting.

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4.75 from 4 votes

Recipe Nutrition

Calories: 331kcalCarbohydrates: 36gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 65mgSodium: 115mgPotassium: 179mgFiber: 2gSugar: 22gVitamin A: 529IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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