Classic Christmas Fruitcake

Follow our step-by-step guide on how to make Classic Christmas Fruitcake.

1. Step 1

   To start your delightful fruitcake journey, grab a medium bowl and mix together the dried cranberries, currants, chopped cherries, chopped mango, and chopped candied citron.

2. Step 2

   Once combined, pour dark rum over the fruit medley and give it a good stir to ensure everything is well-coated.

3. Step 3

   Cover the bowl tightly and let it sit at room temperature for at least 24 hours.

4. Step 4

   This soaking process allows the flavors to meld beautifully, creating a rich and aromatic base for your cake.

5. Step 5

   When you're ready to bake, preheat your oven to 325°F (165°C).

6. Step 6

   Prepare a 6x3-inch round pan by spraying it with cooking spray.

7. Step 7

   For an extra layer of protection, place a 6-inch circle of parchment paper at the bottom and give that a quick spray too.

8. Step 8

   In a large mixing bowl, cream together the butter and brown sugar until the mixture is light and fluffy, which should take about three minutes.

9. Step 9

   Add in an egg and mix until it’s fully incorporated, creating a smooth and luscious batter.

10. Step 10

    In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda.

11. Step 11

    Gradually add this dry mixture to the butter mixture in three parts, alternating with the molasses.

12. Step 12

    Mix briefly after each addition until everything is just combined—this will keep your cake tender and moist.

13. Step 13

    Now it’s time to fold in your soaked fruit mixture and pecans, if you’re using them.

14. Step 14

    Gently stir until the fruit is evenly distributed throughout the batter.

15. Step 15

    Pour the mixture into your prepared pan and smooth the top with a spatula, making it look as inviting as it will taste.

16. Step 16

    Bake your fruitcake in the preheated oven for 40 to 45 minutes.

17. Step 17

    You’ll know it’s done when a toothpick inserted into the center comes out clean, signaling that your cake is perfectly baked.

18. Step 18

    While your cake is baking, cut a piece of parchment paper and a piece of cheesecloth large enough to wrap around the cake once it’s finished.

19. Step 19

    This will help keep it moist and flavorful as it ages.

20. Step 20

    Once the fruitcake is out of the oven, let it cool in the pan for about 10 minutes.

21. Step 21

    While it’s still warm, drizzle 2 tablespoons of rum over the top, allowing it to soak in and enhance the flavor.

22. Step 22

    Next, moisten the cheesecloth with 1 tablespoon of rum.

23. Step 23

    Place it over the parchment paper, then carefully unmold the fruitcake onto the cheesecloth.

24. Step 24

    Brush the top and sides of the cake with the remaining 3 tablespoons of rum, ensuring every bite will be infused with that lovely rum flavor.

25. Step 25

    Wrap the cheesecloth tightly around the cake, followed by the parchment paper.

26. Step 26

    Transfer your beautifully wrapped fruitcake to an airtight container or tin, seal it up, and let it age at room temperature for at least 10 weeks before serving.

27. Step 27

    This aging process is key to developing the rich flavors that make fruitcake so special.

28. Step 28

    Enjoy the anticipation as you wait for the perfect moment to share this delightful treat with friends and family!.