As the holidays approach, nothing embodies the spirit of the season quite like the rich, aromatic allure of a Spiced Rum Fruitcake. This sophisticated cake, with its deep flavors and glossy rum glaze, is perfect for family gatherings and festive celebrations. It’s a treat that brings warmth, indulges the senses, and creates lasting memories around the dinner table. Let’s embrace the tradition of baking together and infuse our kitchens with the heady aromas of spices and rum. Here at Zynahz, we believe in the magic of creating food that not only tastes exquisite but also brings families together.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 4 large eggs, room temperature
- 2 1/2 cups mixed dried fruit (raisins, currants, apricots, dates, etc.)
- 1/2 cup dark rum
- 1/2 cup orange juice
- 1 cup dark molasses
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup chopped nuts (optional)
- 1/4 cup additional dark rum (for glazing)
Instructions
- Preheat your oven to 325°F (160°C). Grease and line a 9-inch cake pan with parchment paper.
- In a large bowl, cream the butter and dark brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the mixed dried fruits, dark rum, and orange juice. Let it soak for at least 15 minutes.
- Mix in the soaked dried fruits and their liquid, followed by the dark molasses.
- In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped nuts if using.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for approximately 2 hours, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Warm the additional dark rum slightly and brush it over the top of the cooled cake to create a glossy finish.
Helpful Tips
- Moisture Matters: To ensure your fruitcake stays moist, soak the dried fruit in rum and orange juice longer, even overnight if you have the time.
- Make it Your Own: Feel free to use your favorite dried fruits or nuts. Consider adding candied ginger for an extra spice kick.
- Storage: Wrap the cooled cake tightly in plastic wrap and store it in an airtight container at room temperature for up to two weeks.
- Freezing: This fruitcake can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
- Substitutions: No rum? Substitute with brandy or apple juice for an alcohol-free version.
Pairings
Serve your Spiced Rum Fruitcake with a glass of warm spiced cider or a festive eggnog. For a truly indulgent experience, a small serving of vanilla ice cream on the side complements the rich flavors perfectly.
We hope this Spiced Rum Fruitcake recipe will become a cherished part of your holiday traditions. There’s something magical about baking with loved ones and sharing the fruits of your labor. Remember to share your creations with us using #ZynahzRecipes or tag us on Instagram. Your feedback means the world to us, so please leave your comments on our website www.zynahz.com. Stay connected by subscribing to our newsletter for all the latest recipes and follow us on social media for daily inspiration.
