Spiced Rum Fruitcake

This spiced rum fruitcake is a holiday classic with a boozy twist! Packed with dried fruits, warm spices, and a generous splash of rum, it’s moist, flavorful, and perfect for sharing on Facebook. Your followers will love this festive treat!

Ingredients

For the Fruit Mixture:

2 cups (300g) mixed dried fruits (raisins, currants, apricots, cranberries, etc.)

1/2 cup (120ml) spiced rum (plus extra for brushing)

Zest of 1 orange

Zest of 1 lemon

For the Cake Batter:

1 1/2 cups (190g) all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 cup (115g) unsalted butter, softened

1/2 cup (100g) brown sugar

2 large eggs

1/4 cup (60ml) molasses or honey

1/2 cup (120ml) buttermilk (or milk + 1/2 tsp vinegar)

Optional Garnish:

Whole nuts (pecans, walnuts, or almonds)

Candied cherries or orange peel

Instructions

1. Soak the Fruits:

In a medium bowl, combine the dried fruits, spiced rum, orange zest, and lemon zest. Stir well, cover, and let soak for at least 4 hours (or overnight for maximum flavor).

2. Prepare the Batter:

Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan or an 8-inch round cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the molasses (or honey).

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.

Fold in the soaked fruit mixture (including any remaining rum).

3. Bake the Cake:

Pour the batter into the prepared pan and smooth the top.

Arrange whole nuts or candied cherries on top for decoration, if desired.

Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

4. Soak with Rum:

While the cake is still warm, brush the top with an additional 2-3 tablespoons of spiced rum.

Let the cake cool completely in the pan before removing it.

5. Store and Serve: