Modern Twist on Fruitcake W/ White Chocolate Cream Cheese Icing

READY IN: 1hr 20mins
SERVES: 12-16
YIELD: 1 loaf




  • Beat butter, sugar, salt, eggs, milk, rum, and baking powder till well mixed.
  • Add in flour and mix well.
  • Gently fold in the fruit, nuts, and chocolate chips.
  • Pour into a buttered and floured 9 1/2" by 5 1/2" bread pan.
  • Bake in preheated 350°F oven until browned or about 60-75 minutes.
  • Let stand in pan a few minutes then remove and place on rack to cool completely.
  • While cooling melt white chocolate over a double boiler or in the microwave.
  • Combine frosting ingredients and beat well with mixer.
  • Frost cool cake and let it flow over the sides.
  • Can garnish with leftover fruit, nuts, or maraschino cherries cut into shapes.
  • Freezes well but I prefer mine without the icing until it's thawed or it ends up separating and getting icky.