Several years ago I had a friend ask me to teach her how to make a fruit cake (the real kind with liquor) just a few days before Christmas. Her husband loved it and she wanted to surprise him. I pointed out to her that it took weeks to make a proper fruitcake and that I’d be happy to teach show her but it wouldn’t live up to his standards due to her time constraints.
Since it’s getting close to time for thinking ahead for the holidays, I’d thought I’d cover this love it or hate it item. It seems that there is no gray area on this as far as liking it.
At the risk of backlash from the haters, I’m going to post this anyway.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready In: 10 weeks
- 1/8 cup chopped dried cherries
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking 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 pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment 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 in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.