How to make a traditional Christmas fruitcake

BY JESICA SLABBERT - DECEMBER 21, 2018

Though it doesn’t have the best reputation, fruitcake is a classic traditional Christmas food. With its primary ingredients being butter and rum, you’d think it would be more widely enjoyed by the public around Christmas time.

Well here you can find a delicious recipe for fruitcake. The main difference that this one has from other generic fruitcakes is that it has real fruit bits instead of those candied fruits you would find when buying them from a store.

This recipe also makes the cake less dense and has a more cake-like texture.

You will need:

  • 1/8 cup of chopped, dried cherries
  • 1/8 cup chopped, dried mangos
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • 2 tablespoons of chopped, candied citron
  • 1/4 cup of dark rum
  • 1/4 cup of dark rum, divided
  • 1/2 cup of butter
  • 1/4 brown sugar
  • 1 egg
  • 1/2 cup of flour, all-purpose
  • 1/8 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/ teaspoon of ground cinnamon
  • 2 tablespoons of milk
  • 1/4 up of unsulfured molasses

What to do:

  1. Soak your cherries, cranberries, mangos and citron in the 1/4 cup of rum for 24 hours. Make sure that it’s covered tightly and stored in room temperature.
  2. After your fruit has been thoroughly soaked, preheat your oven to 165 degrees C. apply butter to a 6x3 inch cake pan then line with parchment paper.
  3. Grab a large bowl and mix the butter and brown sugar together until fluffy, then beat in the egg. Whisk the flour, baking soda, salt a cinnamon, and then mix into the butter and sugar in three batches, alternating the molasses and milk.
  4. Stir in the soaked fruit and chopped nuts then add to the prepared pan.
  5. Place in preheated oven for 40-45 minutes. Once done, leave to cool for 10 minutes then sprinkle with 2 tablespoons of rum.
  6. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it.
  7. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks.

Contact Franchisee Liandé Barnard
Eastern Cape contact number 086 163 6845
Eastern Cape email address exec4@ricochetpublishing.co.za