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Rustic Fruitcake with Citrus and Rum

This fruitcake combines dried fruits, nuts, and bright citrus peels, soaked in spiced rum, then baked into a moist, dense loaf with a golden crust. Its rich aroma and complex flavors develop over time, making each slice a satisfying, flavorful experience with a tender crumb and a hint of warmth from the spices.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Main Course
Cuisine: Classic
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground spices (cinnamon, allspice, cloves)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar
  • 3 eggs large
  • 1 cup chopped dried fruits (apricots, figs, cherries) soaked in rum overnight
  • 1/2 cup chopped nuts (pecans, walnuts)
  • 1 tablespoon finely grated citrus zest (orange, lemon)
  • 1/4 cup spiced rum for soaking and glazing

Equipment

  • 9-inch loaf pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Cooling rack

Method
 

  1. Preheat your oven to 150°C (300°F). Line a 9-inch loaf pan with parchment paper, leaving overhang on the sides for easy removal.
  2. In a small bowl, whisk together the flour, baking powder, spices, and salt until evenly combined.
  3. In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar on medium speed until the mixture is light, fluffy, and pale, about 3 minutes. The sound should shift from a hum to a gentle whir, and the color will brighten.
  4. One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The mixture should become smoother and slightly glossy.
  5. Gently fold in the chopped dried fruits, chopped nuts, and citrus zest using a spatula, mixing just until evenly distributed. The batter will be thick and sticky.
  6. Gradually add the dry ingredients to the wet mixture, folding carefully to combine without overmixing. The batter should be dense but scoopable.
  7. Spoon the batter into the prepared loaf pan, smoothing the top with a spatula. The surface should be relatively flat with a slightly cracked, golden-brown appearance as it bakes.
  8. Bake for approximately 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean. The cake’s top should be golden and slightly cracked, filling the oven with warm, spicy aroma.
  9. Allow the cake to cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Let it cool completely before glazing.
  10. While the cake is still warm, brush the top generously with spiced rum, allowing it to soak in, imparting a deep aroma and moistness. Wrap the cake tightly in foil and let it rest for at least 24 hours to develop flavor.
  11. Unwrap the cake, slice thickly, and enjoy the moist, flavorful slices that have matured with bright citrus notes and warm spices. The texture should be dense yet tender, with chewy dried fruits and crunchy nuts offering delightful contrast.

Notes

For best flavor, make this cake a day ahead and store it wrapped in foil in a cool place. Feel free to add more citrus zest or spice to suit your taste. The rum glaze can be adjusted for sweetness or intensity.