Spiced Rum Fruitcake Recipes

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SPICED RUM FRUITCAKE



Spiced Rum Fruitcake image

This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts-or use a combination of nuts. -Jason Boor, Manchester, New York

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups chopped walnuts
1 package (8 ounces) pitted dates, chopped
1 cup maraschino cherries, halved
1/2 cup dried mangoes, chopped
3 large eggs, room temperature
3/4 cup packed brown sugar
1 cup spiced rum, divided

Steps:

  • Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Nutrition Facts : Calories 256 calories, Fat 11g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 96mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.

SPICED RUM FRUITCAKE



SPICED RUM FRUITCAKE image

Categories     Cake     Fruit     Dessert     Bake     Christmas

Yield 10 servings

Number Of Ingredients 21

For the fruit
3/4 cup dark rum
4 oz. dried apricots, chopped into 1/4- to 1/2-inch pieces (3/4 cup lightly packed)
3 oz. dried apples, chopped into 1/4- to 1/2-inch pieces (1 cup lightly packed)
3 oz. currants or dark raisins (3/4 cup lightly packed)
1/2 tsp. freshly grated orange zest
For the batter
5 oz. (10 Tbs.) unsalted butter, softened; more for the pan
5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cardamom
1/8 tsp. freshly grated nutmeg
Pinch of ground cloves
2/3 cup packed dark brown sugar (preferably muscovado)
1/3 cup granulated sugar
3 large eggs, at room temperature
1/2 tsp. pure vanilla extract
1/4 tsp. table salt
3-1/2 oz. crystallized ginger, finely chopped (1/2 cup)
Dark rum, as needed for brushing

Steps:

  • Soak the fruit Put rum, dried fruit, and orange zest in 2qt saucepan, cover, and warm over med heat until hot, 2 to 3 min. Remove from heat and let cool. Refrigerate for a min of 24 hours and up to 3 days. Before making the cake, bring the fruit to room temp and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.) Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8-1/2x4-1/2" metal loaf pan. Line the pan with 2 strips of parchment in opposite directions, leaving an overhang for easy removal of cake. In a med bowl, whisk flour with cinnamon, allspice, cardamom, nutmeg, and cloves. In a stand mixer fitted with paddle attachment, beat butter and both sugars on med-high speed until fluffy and no lumps of brown sugar remain, 1-2 min, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30-60 seconds after each addition. Beat in the vanilla and salt. Add 2 T of the flour mixture to the bowl and beat briefly. Reserve 2 T of flour mixture and add the rest to the batter; beat on low speed for 10 seconds to incorporate the flour and then on med-high for 1 min.Combine the crystallized ginger with the drained fruit. Scrape the batter into the center of the bowl. Put the marinated fruit on top of the batter and then sprinkle the reserved flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until it's evenly distributed. Scrape the batter into the prepared pan, pressing it in to eliminate air pockets and smoothing the top to make it level See ABOVE

SPICED FRUITCAKE BARS



Spiced Fruitcake Bars image

Fruitcake bars are very forgiving. You can bake them months ahead, and substitute almost any fruit or nut you like for one you don't. Aim for a balance of tastes and textures, and test to see if your selections work together, just pop a small handful in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 17

2 1/2 cups (15 ounces) dark raisins
2 1/2 cups (15 ounces) golden raisins
2 cups (9 ounces) dried currants
2 cups (11 ounces) dried sour cherries, coarsely chopped
2 1/2 cups (9 ounces) dried cranberries
1 cup (5 ounces) dried apricots, cut into 1/4-inch dice
3/4 cup honey
1 cup Cognac, Armagnac, or other brandy
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 1/4 cups bread flour, plus more for dusting
1 tablespoon kosher salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 cups (5 ounces) walnuts, coarsely chopped
1 1/4 cups sugar
7 large eggs

Steps:

  • In a large nonreactive container (glass, ceramic, or plastic), combine dried fruits, honey, and Cognac; let macerate at room temperature 2 days or up to 2 weeks, covered with plastic wrap.
  • Preheat oven to 275 degrees. Generously butter and flour two 8-inch square (or round) pans; tap out excess flour. Whisk to combine flour, salt, ginger, cinnamon, and cloves in a bowl. Stir in walnuts.
  • In a separate bowl, beat butter and sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition, and scraping down side of bowl as needed. Transfer to a large bowl. Using a flexible spatula, fold in flour-nut mixture and drained fruit mixture; stir to evenly distribute fruits and nuts.
  • Divide batter between prepared pans; use an offset spatula to smooth tops. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 2 to 2 1/4 hours. Transfer pans to wire rack to cool completely. Invert cakes onto racks to unmold. Invert again, top sides up. (Cakes can be stored in an airtight container at room temperature up to 2 months.)
  • Using a serrated knife, cut cake into thirds. Slice each third into 1-inch-thick slices. Bars can be stored in an airtight container at room temperature up to 1 week.

FRUITCAKE WITH RUM



Fruitcake With Rum image

This is a fantastic mixed fruitcake. I usually start making these in October for Xmas presents. Sometimes I make them in mini pans too. Absolutly delicious and a welcome gift. As they are sitting I add more rum to the soaked cheesecloth about every week to keep them moist. I found this recipe in a Montreal newspaper (The Gazette) and have use it for 20 years now. Time does not include overnight marinating time.

Provided by FrenchBunny

Categories     Dessert

Time 3h45m

Yield 2 loaves, 16-25 serving(s)

Number Of Ingredients 19

1 1/2 cups golden raisins
1 1/2 cups raisins
1 cup dates (chopped)
1 cup dried apricot (chopped)
1 cup golden fig (chopped)
1 cup blanched almond (whole)
1 cup pecans
1 1/2 cups candied citrus peel
1 cup candied cherry (halved)
1/2 cup dark rum
1 cup unsalted butter
1 cup brown sugar (packed)
4 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves

Steps:

  • In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
  • In a large bowl cream the butter with the brown sugar until fluffy.
  • Beat in eggs one at a time beating well after each egg.
  • In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
  • Add dry ingredients to the creamed mixture and stir well.
  • Toss 1/4 cup flour with the rum soaked fruits.
  • Pour batter over the fruit mixture and mix really well. Batter will be very thick.
  • Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
  • Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.

TEA-SPICED FRUITCAKE



Tea-Spiced Fruitcake image

The cake can be served right away or allowed to age, from three days to six weeks: Wrap the cake in cheesecloth, keep it at room temperature, and pour 2 to 3 tablespoons of rum over the top every few days, or once a week if storing longer.

Provided by Martha Stewart

Categories     Cake Recipes

Time 4h15m

Yield Makes one 8-inch square cake

Number Of Ingredients 23

1 cup golden raisins
1 cup dried apricots, cut into 1/4-inch pieces
1/2 cup dried candied ginger, cut into 1/4-inch pieces
1/2 cup Candied Kumquats for Candied Kumquat Tartlets in syrup, cut into 1/4-inch pieces
4 whole star-anise pods
1 vanilla bean, split lengthwise, seeds scraped and reserved
1/2 cup water
1 tablespoon loose-leaf black tea, preferably Bellocq Christmas
1 cup packed light-brown sugar
Grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
1 cup raw pistachios, toasted and chopped
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon ground cardamon
1/4 teaspoon ground fennel seed
2 sticks unsalted butter, room temperature, plus more for pan
4 large eggs, room temperature
2 tablespoons orange marmalade, plus more for garnish (optional)
3 tablespoons golden rum
1/2 cup confectioners' sugar

Steps:

  • Combine raisins, apricots, ginger, kumquats, star-anise pods, and vanilla-bean pod in a medium bowl. Bring water to boil in a small saucepan over high heat. Remove from heat, add tea, and cover; let steep 6 to 8 minutes. Strain brewed tea into bowl with fruit; let stand at room temperature at least 1 hour or up to overnight (the fruit will soften and absorb the liquid). Remove and discard star anise and vanilla pods.
  • Preheat oven to 375 degrees. Combine brown sugar, zest, and vanilla-bean seeds in a small bowl. Use your fingers to mix ingredients until well blended. In another bowl, lightly whisk together flour, baking powder, salt, ginger, nutmeg, cardamom, and fennel seed.
  • Butter an 8-inch square baking pan and line with parchment; butter parchment. With mixer on medium-high speed, beat butter and brown-sugar mixture until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated. Add flour mixture and beat on medium-low speed until just combined. Add dried fruit mixture, pistachios, and marmalade; beat until just combined.
  • Transfer batter to prepared pan. Bake 15 minutes, then reduce oven temperature to 350 degrees and continue baking until cake is golden brown and a tester inserted in center comes out clean, 45 to 60 minutes. Using a toothpick or skewer, poke holes in top of cake; pour rum over cake. Let cool completely in pan.
  • In a small bowl, stir together confectioners' sugar and lemon juice until smooth. Drizzle icing over cake. Garnish with thin slices of fruit from additional marmalade.

RUM FRUITCAKE COOKIES



Rum Fruitcake Cookies image

I love these cookies because they are so full of fruit and lots of raisins. It came from a Favorite Brand Names cookbook. I have been making them for Christmas for the past few years and everybody loves them! My co-workers love them too, so I always have to make them some too! I hate making fruitcake so these are much easier! I line my cookie sheets with parchment paper so they don't burn. My oven is quite hot so I lower the temperature by twenty five degrees. I don't bake them for as long because my oven is so hot. I bake them for eight minutes and they are just a nice shade of brown. Hope you like them!

Provided by Aunty Pen

Categories     Dessert

Time 40m

Yield 6 dozen

Number Of Ingredients 12

1 cup sugar
3/4 cup shortening
3 eggs
1/3 cup orange juice
1 tablespoon rum extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups chopped mixed candied fruit
1 cup raisins
1 cup nuts, coarsley chopped

Steps:

  • Preheat oven to 375 degrees farenheit( or lower) Lightly grease cookie sheets or use parchment paper. Set aside. Beat sugar and shortening in a large bowl until fluffy. Add eggs, orange juice and rum extract, beat 2 minutes.
  • Combine flour, baking powder, baking soda and salt in a small bowl. Add candied fruit, raisins and nuts. Stir into creamed mixture. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes (or not as long, depending on oven heat) Let cookies stand on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Nutrition Facts : Calories 840.6, Fat 40.6, SaturatedFat 8.9, Cholesterol 105.8, Sodium 910.4, Carbohydrate 108.2, Fiber 4.7, Sugar 50.5, Protein 14.4

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