Spiced Rum Fruitcake

Total Time
Prep: 25 min. Bake: 1-1/4 hours + cooling

Updated on Jun. 30, 2023

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


Test Kitchen tips
  • Try leftover slices toasted and spread with spiced cream cheese.
  • Traditional fruitcake can be stored in the refrigerator up to 2-3 months.
  • Spiced Rum Fruitcake

    Prep Time 25 min
    Cook Time 1 hour 15 min
    Yield 1 loaf (16 pieces)

    Ingredients

    • 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

    Directions

    1. Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease parchment.
    2. 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.
    3. 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

    1 piece: 256 calories, 11g fat (1g saturated fat), 35mg cholesterol, 96mg sodium, 35g carbohydrate (25g sugars, 3g fiber), 4g protein.

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