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Recipe Detail Page
Rich Rum Fruitcake
Holiday 2013
Making this recipe weeks before serving allowsthe rum flavour to intensify. If desired,unwrap occasionally and brush with more rum.
Makes 24 cupcakes or one 9-inch (23-cm) Bundt cake
1¾ cups (425 mL) Thompson raisins
1¾ cups (425 mL) currants
1½ cups (375 mL) pitted prunes
½ cup (125 mL) mixed candied fruit
½ cup (125 mL) candied citrus peel, orange and lemon, or another ½ cup (125 mL) of the mixed candied fruit
2 cups (500 mL) plus approx. ½ cup (125 mL) Captain Morgan Original Spiced Rum
1 cup (250 mL) unsalted butter, room temperature
1¾ cups (425 mL) brown sugar, packed
3 large eggs
½ tsp (2 mL) coconut extract
½ tsp (2 mL) almond extract
2 cups (500 mL) all-purpose flour
½ cup (125 mL) slivered almonds, coarsely chopped
1 tsp (5 mL) baking powder
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) ground nutmeg
1 pinch salt
½ cup (125 mL) red glacé cherries, coarsely chopped
1 In a food processor, pulse together raisins, currants, prunes, candied fruit and citrus peel until a smooth, thick paste forms. Transfer to a large bowl and stir in 2 cups (500 mL) of the rum. Cover tightly and keep in a cool, dark spot, stirring once a day, for at least 2 days, or for up to 2 months.
2 In the bowl of an electric mixer, using the paddle attachment, beat butter and brown sugar until smooth. Beat in eggs, 1 at a time. Mix in coconut and almond extracts.
3 In a separate bowl, whisk together flour, almonds, baking powder, cinnamon, cloves, nutmeg and salt; slowly stir into butter mixture until incorporated. Stir in raisin mixture and glacé cherries.
4 Preheat oven to 350°F (180°C).
5 For cupcakes, line cupcake pans with liners, and using a ¼-cup (60-mL) measuring cup (or a #16 2-oz ice cream scoop), scoop the fruitcake batter into each liner. Bake for 20 to 25 minutes, or until a toothpick comes out
clean.
6 For a Bundt cake, spray the Bundt cake pan with a nonstick cooking spray and pour the batter into the pan. Use a plastic spatula to evenly spread out the top of the batter. Bake for 40 to 50 minutes, or until a toothpick comes out clean.
7 Using a skewer, poke holes in the top of your cupcakes or cake and brush with approximately ½ cup (125 mL) rum. Let cool in the pan for 24 hours. Simply dust with icing sugar or top with luscious Coconut Cream Cheese Icing (recipe follows) and sweetened coconut flakes.
Makes 24 cupcakes or one 9-inch (23-cm) Bundt cake
COCONUT CREAM CHEESE ICING
Add a little more coconut extract if you’d like a more intense coconut flavour in your icing. And here’s a little secret: if you’d like your icing to look whiter for the snowy holiday season, add a few drops of white food colouring.
2 cups (500 mL) cream cheese, at room temperature
1 cup (250 mL) unsalted butter, at room temperature
1½ tsp (7 mL) coconut extract
1½ tsp (7 mL) vanilla extract
4 cups (1 L) icing sugar, sifted
1 cup (250 mL) sweetened coconut flakes (optional)
1 Cream the cream cheese, butter, coconut extract and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth.
2 Once the cake or cupcakes have cooled, ice and immediately sprinkle desired amount of coconut flakes on top. They can remain at room temperature for up to 2 hours, after which they should be refrigerated. If you refrigerate the icing before you ice the cake, take it out 10 minutes ahead of time to allow it to soften.
Makes enough for 24 cupcakes or one 9-inch (23-cm) Bundt cake
