This moist and flavorful fruitcake is packed with dried fruits and infused with dark rum, offering a modern, natural twist on a classic holiday favorite. Perfect for gifting or enjoying with loved ones!
Did You Know?
The tradition of soaking fruit in alcohol dates back centuries, ensuring the fruit stays moist and flavorful. This process also helps the fruitcake develop a deeper, richer flavor over time, making it a treat that only gets better with age.
Yield
1 large fruitcake (serves 10–12)
Ingredients
For the Fruit Soak:
1 cup dark rum (plus extra for brushing)
1 cup dried cherries
1 cup dried apricots, chopped
1 cup golden raisins
1/2 cup dried cranberries
1/2 cup dried figs, chopped
For the Cake:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
3 large eggs (at room temperature)
1/4 cup molasses
1 teaspoon vanilla extract
1/4 cup orange juice (freshly squeezed)
1 tablespoon orange zest
1/2 cup chopped walnuts or pecans
Instructions
Step 1: Soak the Fruits
- Combine the dried cherries, apricots, raisins, cranberries, and figs in a large bowl. Pour 1 cup of dark rum over the fruit, stirring to coat.
- Cover with plastic wrap and let sit for at least 12 hours (or up to 48 hours) at room temperature, stirring occasionally.
Step 2: Prepare the Cake Batter
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the molasses, vanilla, orange juice, and orange zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Step 3: Combine and Bake
- Fold the soaked fruit (including any remaining rum) and chopped nuts into the batter. Mix until evenly distributed.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool and Soak
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, brush the top with additional dark rum.
Step 5: Aging (Optional)
- For deeper flavor, wrap the cooled cake in parchment paper, followed by aluminum foil. Store in an airtight container and brush with rum once a week for up to 3 weeks before serving.
Nutritional Information (Per Slice)
Calories: 290, Protein: 4g, Carbohydrates: 43g, Fiber: 3g, Net Carbohydrates: 40g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 50mg, Sodium: 90mg, Sugars: 27g, Glycemic Index: Medium
How This Fruitcake Will Look and Taste
This fruitcake has a rich, golden-brown color and is beautifully studded with vibrant dried fruits. The natural sweetness of the fruits balances perfectly with the warm spices and nutty crunch. The dark rum infuses the cake with depth and complexity, making it a true holiday masterpiece.
Why Real Fruits Make a Difference
Using dried fruits like cherries, apricots, and figs instead of candied fruit gives this cake a natural sweetness and chewy texture. It also avoids the overly sugary, artificial taste of traditional fruitcakes. The dried fruit, when soaked in rum, becomes plump and juicy, blending seamlessly into the cake for a truly luxurious bite.
Kitchen Tips, Great Ideas, How to Save Money
- Use affordable bulk dried fruits and nuts to keep costs down while making a high-quality cake.
- Substitute rum with bourbon or brandy for a different flavor twist.
- Store leftover cake tightly wrapped in the refrigerator for up to 1 month or freeze for longer storage.
- Brush the cake with simple syrup if you prefer an alcohol-free version.
- Mix and match fruits like dried blueberries, mango, or pineapple for a tropical variation.
- Add a dash of almond extract for extra depth in the flavor.
- Make mini fruitcakes in muffin tins for easy gifting.
- Don’t skip lining the pan with parchment paper—it makes removal much easier.
- For a glaze, drizzle the cooled cake with a mixture of powdered sugar and rum.
- Pair slices with coffee or tea for a delightful holiday treat.
Let’s Learn About Dark Rum in Fruitcakes
Dark rum is the preferred choice for fruitcakes due to its rich, molasses-like flavor. It enhances the sweetness of the dried fruit and adds a subtle caramel note to the cake. When choosing a rum, opt for a quality brand with a smooth finish for the best results. The alcohol content also acts as a preservative, helping the cake stay moist and flavorful for weeks.