MODERN TWIST ON FRUITCAKE W/ WHITE CHOCOLATE CREAM CHEESE ICING

Modern Twist on Fruitcake W/ White Chocolate Cream Cheese Icing image

Provided by TenderLovingCare

Categories Breads

Time 1h20m

Yield 1 loaf, 12-16 serving(s)

Number Of Ingredients 17

2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 cup butter, softened
2 tablespoons milk
1/4 cup rum
1 cup sugar
1/2 cup chopped pecans
1/3 cup chopped dates
1/2 cup chopped dried cranberries
1/2 cup chopped dried cherries
1/2-1 cup chocolate chips
5 ounces white chocolate or 5 ounces almond bark
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon lemon juice

Steps:

Beat butter, sugar, salt, eggs, milk, rum, and baking powder till well mixed.
Add in flour and mix well.
Gently fold in the fruit, nuts, and chocolate chips.
Pour into a buttered and floured 9 1/2" by 5 1/2" bread pan.
Bake in preheated 350°F oven until browned or about 60-75 minutes.
Let stand in pan a few minutes then remove and place on rack to cool completely.
While cooling melt white chocolate over a double boiler or in the microwave.
Combine frosting ingredients and beat well with mixer.
Frost cool cake and let it flow over the sides.
Can garnish with leftover fruit, nuts, or maraschino cherries cut into shapes.
Freezes well but I prefer mine without the icing until it's thawed or it ends up separating and getting icky.