Alcohol, like rum, preserve fruitcakes. Mixing with the fruit, it starts fermentation, creating that wonderful taste, which improves with time.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Heat oven to 300 degrees. Brush 8-inch springform pan with soft butter. Line bottom and sides with parchment; brush with butter.
- Combine fruit and nuts in a bowl; set aside. Sift the flours, baking powder, and salt. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs, one at a time, mixing well between each addition. Add vanilla and rum.
- In two additions, add dry ingredients to butter. Scrape down bowl between additions. Fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if it colors too much.
- Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/2 cup rum. Store in a cool, dry place; douse with 1/2 cup rum weekly for at least 1 month before serving.
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