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    You are in: Home / Recipes / Rum Fruitcake Recipe
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    Rum Fruitcake

    Rum Fruitcake. Photo by Chef PotPie

    1/1 Photo of Rum Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    katie in the UP's Note:

    This is a heavy cake with lots of fruit and rum flavors!

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    Units: US | Metric


    1. 1
      soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
    2. 2
      cream butter and sugar.
    3. 3
      Add egg, vanilla and sour cream.
    4. 4
      sift together flour, salt, baking soda, baking powder.
    5. 5
      Add butter and flour mixture together. Stir.
    6. 6
      Add fruit mixture and coconut.
    7. 7
      (if too dry add just a little more rum!).
    8. 8
      Place mixture in a bundt pan.
    9. 9
      Bake at 325 degrees 1 1/2 hours or until cake is done!
    10. 10
      While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.

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    Ratings & Reviews:

    • on March 04, 2006


      This is a yummy cake! Even better if you replace the white sugar with brown sugar, packed. I dried my mango and papaya in the dehydrator, so it wasn't quite as "candied" as with the purchased dried fruits. I used Appleton Reserve Jamaican Rum, (it's dark.) The batter was like cookie dough, so I followed instructions and added more rum! After 2 Tablespoons I got a little worried about messing with a baking recipe any more, added 1 more Tablespoon of firmly packed brown sugar, and let it drop into a well oiled bundt pan. It cooked for EXACTLY 1 hour and was perfect. I put a simple powdered sugar glaze and some flaked coconut on top. It turned out just sweet enough and not TOO sweet. My family is IN LOVE with this cake and I will make it again!

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    • on March 08, 2006


      This cake is fabulous; and it gets even better for keeping! We loved it and I will definately be making this recipe again. Thank you for creating this gem of a cake.

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    • on February 27, 2006


      although this sounded really good in theory it didn't work for me .i baked it in a bundt pan, it hardly rose . i think it would have been better cooked for 1 hour, but that is my fault as i set the oven and didn't check it sooner. my oven bakes slow so i usually have to add more time, but this was overdone and the fruit was chewy. i do think it was a good effort for the contest and i'm sorry it didn't work out better.

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    Nutritional Facts for Rum Fruitcake

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 256.2
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 5.8 g
    Cholesterol 32.0 mg
    Sodium 339.3 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 1.5 g
    Sugars 16.9 g
    Protein 3.5 g

    The following items or measurements are not included:

    dried mango

    dried papayas

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