Rum Fruit Cake - Cakes Recipes - Recipes for Cakes

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Recipe for Rum Fruit Cake from the Cakes section.

Rum Fruit Cake

1 cup candied cherries, chopped
1 cup slivered citron
1 1/2 cup currants
1 cup pitted dates, chopped
1 1/4 cups figs, coarsely chopped
1 cup dried prunes, cooked, drained and chopped
2 cups dark seedless raisins
2 cups dark rum
1 cup softened butter
2 cups firmly packed brown sugar, sieved
5 eggs
2 cups sifted all-purpose flour
2 teaspoon baking powder
1 1/2 teaspoons allspice
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon salt
1 1/2 cups slivered blanched almonds, toasted

Soak fruits in rum for 3 days.

Cream butter; add sugar, then cream again. Beat in eggs one at a time. Gradually add sifted dry ingredients; blend well.

Drain fruits; add nuts. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours.

Cool in pans on racks. Wrap in aluminum foil; age 1 month before using.



We hope you enjoy your freshly made Rum Fruit Cake. This recipe came from Cakes's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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