FREE RANGE FRUITCAKE
Steps:
- Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
- Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
- Heat oven to 325 degrees.
- Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
- Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
- When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
SHARON'S JAMAICAN FRUIT CAKE
A dark, rich fruit cake for wine and fruit lovers! This is a recipe I use at Christmas and for Birthdays. I prefer to use Jamaican Red Label Wine and White Rum. But you may use your Favorites....ENJOY!
Provided by Sharon
Categories World Cuisine Recipes Latin American Caribbean
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs, then add rum, lime juice, vanilla, almond extract, and lime zest. Stir in mixed fruit, wine, and molasses. Sift together flour, baking powder, nutmeg, allspice, cinnamon, and salt. Fold into batter, being careful not to over-mix. Pour into prepared pans.
- Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 862 calories, Carbohydrate 124.2 g, Cholesterol 220.8 mg, Fat 35.1 g, Fiber 0.8 g, Protein 9.6 g, SaturatedFat 20.7 g, Sodium 418.4 mg, Sugar 49.2 g
SPICED RUM FRUITCAKE
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
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.
FRUITCAKE WITH RUM
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
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.
RUM CAKES
Steps:
- In a large bowl, dissolve the yeast with the milk. Allow it to proof in a warm place for 10 minutes. Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes.
- Preheat the oven to 350 degrees F. Brush 6 individual savarin molds or ramekins with butter.
- Mix 5 tablespoons softened butter, the salt, and sugar into the dough, slapping it against the sides of the bowl. Fill molds almost full with the dough. Let the dough rise until molds are full. Bake for 20 to 25 minutes, until golden brown and a small knife or wooden skewer can be inserted in cake and removed cleanly.
- To make the syrup: Combine the sugar and water in a saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and cool until lukewarm. Add the vanilla and rum.
- Brush the cakes with the syrup, let it soak in, then brush again. Repeat until all the syrup is used or the cakes will absorb no more syrup. Place the soaked cakes on individual plates. Garnish with Blood Orange Marmalade and whipped mascarpone.
- Slice the fruit very thin on a slicer or with a very sharp blade, removing all seeds as you go.
- You should have approximately 2 1/2 pounds of fruit. For every pound of fruit add 2 pints of water in a large heavy bottomed pot. Add the vanilla beans and cinnamon. Bring to a boil and cook until the fruit skin is tender, approximately 10 minutes. Remove from heat, cool and refrigerate overnight.
- Weigh the fruit and water mixture. You should have approximately 5 pounds. For each pound of fruit and water, add 1 pound of sugar. Bring to a boil and then continue to cook over medium heat, stirring frequently. To test, drip a small amount of the syrup onto a cool plate. When it's the consistency of honey at room temperature, it is ready (about 1 hour or more). Remove from heat and allow to cool. Leftover marmalade will keep in the refrigerator for several weeks.
RUM FRUIT CAKE
Not your typical rum cake, and not your typical fruit cake, either. I used dark rum for this, so I'm not sure if light rum is going to be a good substitution or not. Edit it to add: I have now included the flour, so please try the recipe if you have not already.
Provided by Studentchef
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F Grease either a funnel pan or a bundt pan with margarine or butter.
- In a large bowl mix all dry ingredients together (including spices).
- In a smaller bowl, mix all wet ingredients together, and slowly mix it into the dry ingredients until well blended. Incorporate the fruit.
- Carefully place the batter evenly throughout the pan, and bake for 30-45 minutes. Let cool, and drizzle with your favourite frosting or glaze.
Nutrition Facts : Calories 4283.3, Fat 32, SaturatedFat 21.2, Cholesterol 36.5, Sodium 1935.7, Carbohydrate 859.5, Fiber 39.1, Sugar 493.3, Protein 63.9
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
RUM FRUITCAKE COOKIES
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
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
MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK BROWN CAKE)
This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch loaf cakes and two 8-inch round cakes
Number Of Ingredients 22
Steps:
- At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
- When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
- In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
- In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
- In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
- Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
- Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.
TROPICAL FRUIT CAKES
Fruit Cake goes tropical for the summer. These tender rum-soaked cakes brimming with tropical fruit bits and rich macadamia nuts are sure-to-please.
Provided by Annacia
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
- In a medium bowl combine flour, baking powder, and baking soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
- Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
- Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
- Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
- Fold in fruit bits and nuts.
- Spread batter in prepared pan.
- Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
- Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
- Poke holes in cakes using a wooden toothpick or bamboo skewer.
- Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
- Wrap each cake tightly in foil or seal in a plastic bag.
- Chill in refrigerator for 24 hours.
- Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
- Remove cheesecloth before serving.
- If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
- Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
- To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
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