Rum Fruitcake

READY IN: 1hr 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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