Christmas Fruitcake Recipe
Preparation Time: 2 hours|
- 2 1/2 cups golden raisins (about 12 ounces)
- 2 cups dark raisins (about 9 ounces)
- 1 3/4 cups dried currants (about 8 ounces)
- 1 3/4 cups chopped candied fruit (such as red cherries, pineapple, and apricots)
- 3/4 cup chopped candied orange peel
- 1/2 cup water
- 1/2 cup plus 6 tablespoons dark rum
- 2 teaspoons each grated orange and lemon peels
- 1 teaspoon Lyle's Golden Syrup or light molasses
- 3/4 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 1/3 cup self-rising flour
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
- 1 1/2 cups dark brown sugar (packed)
- 5 large eggs
- Mix first 6 ingredients in large saucepan. Add 1/2 cup of rum and bring to a simmer over medium heat, stirring often. Remove from heat. Add and mix in baking soda, grated orange and lemon peels and syrup. Let stand until fruit mixture absorbs the liquid, stirring often for about 1 hour.
- Preheat oven to 325°F. Butter a 10-inch-diameter springform pan. Line bottom and sides of pan with parchment and then butter the parchment. Sift both flours and salt into medium bowl. Beat butter and sugar in large bowl until well blended. Add and beat in the eggs 1 at a time. Add flour mixture and beat until just blended. Stir in fruit mixture. Transfer batter to pan. Cover pan with foil.
- Bake cake 2 hours. Reduce oven temperature to 275°F and continue to bake covered until you can insert a tester into the center and it comes out clean but slightly moist. About 30 minutes longer. Transfer to rack and remove foil. Pierce the top of the cake all over with a skewer or fork. Drizzle 6 tablespoons of rum very gradually over the cake. Cool completely in pan. Cut around the pan sides to loosen and then remove pan sides. Bring to room temperature before serving.