Prep 45 mins
Cook 3 hrs
This is a fantastic mixed fruitcake. I usually start making these in October for Xmas presents. Sometimes I make them in mini pans too. Absolutly delicious and a welcome gift. As they are sitting I add more rum to the soaked cheesecloth about every week to keep them moist. I found this recipe in a Montreal newspaper (The Gazette) and have use it for 20 years now. Time does not include overnight marinating time.
- 354.88 ml golden raisins
- 354.88 ml raisins
- 236.59 ml dates (chopped)
- 236.59 ml dried apricot (chopped)
- 236.59 ml golden fig (chopped)
- 236.59 ml blanched almond (whole)
- 236.59 ml pecans
- 354.88 ml candied citrus peel
- 236.59 ml candied cherry (halved)
- 118.29 ml dark rum
- 236.59 ml unsalted butter
- 236.59 ml brown sugar (packed)
- 4 eggs
- 532.32 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml salt
- 7.39 ml cinnamon
- 2.46 ml allspice
- 1.23 ml ground cloves
- In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
- In a large bowl cream the butter with the brown sugar until fluffy.
- Beat in eggs one at a time beating well after each egg.
- In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
- Add dry ingredients to the creamed mixture and stir well.
- Toss 1/4 cup flour with the rum soaked fruits.
- Pour batter over the fruit mixture and mix really well. Batter will be very thick.
- Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
- Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.