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Exotic Christmas Fruit Cake
Cherries, dried mango and cranberries make this fruit cake exotic to me, or at least far more interesting than the standard Christmas versions.
Ingredients
Serves: 8
- 1/8 cup chopped dried cherries
- 1/8 cup chopped dried mango
- 1/4 cup dried cranberries
- 1/4 cup sultanas
- 2 tablespoons chopped glace peel
- 1/4 cup (60ml) dark rum
- 125g butter
- 1/4 cup (50g) brown sugar
- 1 egg
- 1/2 cup (60g) plain flour
- 1 pinch bicarbonate of soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsulfured molasses
- 2 tablespoons milk
- 1/4 cup chopped pecans
- 1/4 cup (60ml) dark rum, divided
Directions
Preparation:20min ›
Cook:45min ›
Extra time:1day soaking ›
Ready in:1day1hour5min
- Soak cherries, mango, cranberries, currants and peel in rum for at least 24 hours. Cover tightly and store at room temperature.
- Preheat oven to 165 degrees C. Butter a 15x7cm round cake tin then line with baking paper.
- In a large bowl cream together butter and brown sugar until fluffy. Beat in egg.
- Whisk together flour, bicarbonate of soda, salt and cinnamon. Mix into butter and sugar in three batches alternating with molasses and milk.
- Stir in soaked fruit and chopped nuts. Scrape batter into prepared cake tin.
- Bake in preheated oven for 40 to 45 minutes. Cool in the tin for 10 minutes then sprinkle with 2 tablespoons rum.
- Cut out one piece baking paper and one piece cheesecloth each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of baking paper and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake then wrap with paper.
- Place wrapped cake in an airtight tin and age for at least 10 weeks. If storing longer douse with additional rum for every 10 weeks of storage.
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Reviews and Ratings
Global Ratings:
(124)
Reviews in English (102)
My sisters and I always joke about getting Gramma a fruit cake for Christmas. But now gramma requests this one. She loves it. And says that it is better after it sits for a few days. I made her two and she said the second one was better because it had time to ferment. Thanks!!! - 19 Nov 2000 (Review from Allrecipes USA and Canada)
Karen, thanks for standing up for fruitcake!! Indeed, this is nothing like the heavy brick of fruitcake that comes in a cardboard box. I've found that the best way to get people to try this delicious cake is to not tell them it's a fruitcake. Call it cake or molasses cake or gingerbread or whatever. Once they try it, you can admit the truth-- it's fun to watch the reactions. The only significant change I'd suggest to this fabulous recipe is to let sit for longer if you can. If you can make the cake a year in advance, do so. Just store it per the recipe and add a bit rum every month or so, and you'll be treated to an amazing dessert when the time is right. Anyone who enjoys this recipe should also consider making Simnel cake, typically served at Eastertime. It's a different sort of fruitcake, made with marzipan, and equally delicious. Additionally, I'd suggest substituting Demerara sugar for brown sugar, if possible. Demerara sugar isn't much more expensive, and it's often found in regular grocery stores next to the other sugars. It is a light brown sugar with larger crystals, and it provides a stickier texture and a really rich aroma. - 30 Sep 2007 (Review from Allrecipes USA and Canada)
The worst thing about this cake, is that it goes so fast. I make this cake every year but now I double it. The first time I made it, I was careful to use the exact fruits the recipe called for, but now I use the exact measurment for fruit, but use my favorite dried fruit. I really love this recipe! Update: I see I reviewed this twelve years ago. I have used a variety of different fruit over the years and it turns out great every time. I must admit one thing though. It's never made it to the ten week mark. I don't know how the aging effects the flavor. I know it's really good the next day and maybe a little better in a week or two. - 16 Nov 2003 (Review from Allrecipes USA and Canada)