Print Recipe

Rum Fruit Cake

Ingredients

  • 1 cup candied cherries, chopped
  • 1 cup slivered citron
  • 1 1/2 cup currants
  • 1 cup pitted dates, chopped
  • 1 1/4 cups figs, coarsely chopped
  • 1 cup dried prunes, cooked, drained and chopped
  • 2 cups dark seedless raisins
  • 2 cups dark rum
  • 1 cup softened butter
  • 2 cups firmly packed brown sugar, sieved
  • 5 eggs
  • 2 cups sifted all-purpose flour
  • 2 teaspoon baking powder
  • 1 1/2 teaspoons allspice
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups slivered blanched almonds, toasted

Instructions

  1. Soak fruits in rum for 3 days.
  2. Cream butter; add sugar, then cream again.
  3. Beat in eggs one at a time.
  4. Gradually add sifted dry ingredients; blend well.
  5. Drain fruits; add nuts.
  6. Pour batter over fruits and nuts; mix.
  7. Pour into two prepared 9 x 5-inch loaf pans.
  8. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours.
  9. Cool in pans on racks.
  10. Wrap in aluminum foil; age for 1 month before using.

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