RUM FRUITCAKE
Make and share this Rum Fruitcake recipe from Food.com.
Provided by katie in the UP
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
- cream butter and sugar.
- Add egg, vanilla and sour cream.
- sift together flour, salt, baking soda, baking powder.
- Add butter and flour mixture together. Stir.
- Add fruit mixture and coconut.
- (if too dry add just a little more rum!).
- Place mixture in a bundt pan.
- Bake at 325 degrees 1 1/2 hours or until cake is done!
- While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.
Nutrition Facts : Calories 256.3, Fat 8.8, SaturatedFat 5.9, Cholesterol 32, Sodium 339.4, Carbohydrate 34.4, Fiber 1.6, Sugar 16.9, Protein 3.5
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