Rum Fruitcake
This is a heavy cake with lots of fruit and rum flavors!
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INGREDIENTS
Nutrition- 1⁄4cup dried mango
- 1⁄2cup currants
- 1⁄2cup coconut
- 1⁄2cup dried papaya
- 1teaspoon orange zest
- 1⁄2
- 3tablespoons rum
- 4tablespoons butter
- 3⁄4cup sugar
- 1⁄2teaspoon salt
- 1large egg
- 1teaspoon vanilla
- 2cups flour
- 1⁄2tablespoon baking powder
- 1⁄2tablespoon baking soda
- 1⁄2cup sour cream
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DIRECTIONS
- soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
- cream butter and sugar.
- Add egg, vanilla and sour cream.
- sift together flour, salt, baking soda, baking powder.
- Add butter and flour mixture together. Stir.
- Add fruit mixture and coconut.
- (if too dry add just a little more rum!).
- Place mixture in a bundt pan.
- Bake at 325 degrees 1 1/2 hours or until cake is done!
- While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.
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