Easy, Fruity, Boozy Fruit Cake Recipe with Rum

Savor the rich, irresistible fragrance of this easy fruit cake recipe with rum, studded with colorful dried fruits like kiwi, pineapple, papaya, figs, and Turkish apricots. Soak the fruits in gold Bacardi rum or your favorite alcohol on day one, bake the cake on day two, and serve on day three. It's that simple.

Be a rebel. Make a Boozy Fruit Cake.

The butt of jokes for years, fruitcake has been mercilessly mocked every Christmas for decades. Let's be honest though—poorly made variations using sticky, dyed candied fruits and cheap alcohol from the drugstore are awful. This one isn't.

Inspired by Gourmet magazine's classic fruit cake recipe and Claire Saffitz's One Day Fruitcake, our deliciously buttery fruit cake recipe is decadent with a modern twist. Traditional candied fruits are replaced with tasty, colorful dried fruits like dried orange Turkish apricots and emerald-green kiwi, then soaked in just the right amount of golden Bacardi rum. Unlike other recipes that make several cakes, this recipe is for a single loaf, giving you the option to make just enough for a small party or double or triple the recipe for a celebration.

Ingredients

The ingredients for our fruit cake with rum can be easily found at local grocery stores in the health food aisle or snacks section. A variety of dried fruits are also sold at stores like Target, CVS, Trader Joe's, Whole Foods, organic and health food stores and online on amazon.com. I bought my dried fruits from Nuts Factory, which has a store in my town.

For the fruit soak

• You'll need 3 ¾ cups of dried mixed fruits for this recipe, and you can choose any combination you like. In this fruit cake recipe, I used a mix of colorful dried fruit - Turkish apricots (orange), papaya (reddish-orange), golden raisins (golden), pineapple (yellow), kiwi (green), figs (brown-black), and cranberries (dark red). Ensure all dried fruits, except naturally smaller ones like raisins and currants are chopped to size; cut the other dried fruit into small cubes about half the size of a die.
• For the alcohol, I used gold Bacardi rum to give this cake its distinct flavor. Other popular alcohol choices include brandy, Grand Marnier, sherry, and whiskey.
• I use freshly squeezed orange juice to add more moisture and a refreshing fruity flavor to the fruits.

For the fruit cake batter

• I made almond flour from scratch by toasting blanched almonds, then grinding them in a spice mill (use a blender if you don't have a spice mill), primarily. You can skip this step and use almond flour instead.
• Unsalted butter is used to add richness to the flavor and for a moist crumb. I prefer using unsalted butter because I like controlling the amount of salt in my cake. If you use salted butter, I would omit the salt.
• All-purpose flour works very well in this recipe. You can also use cake flour.
• Baking powder helps leaven and add volume to the cake.
• Salt, ground nutmeg, ground ginger, and ground clove add flavor to the cake.
• Brown sugar sweetens the cake and adds a light molasses flavor.
• In addition to adding moisture, eggs also add structure and stability to the cake.
• I use pecans to add a little crunch to the cake. Walnuts are also a popular nut to use in fruitcake.
• Apricot jam is used to glaze the cake and to seal in the moisture.

What if I want to make a no-alcohol fruitcake?

If you prefer a no-alcohol fruitcake, exclude the rum, and instead soak the fruits in ⅔ cups of freshly squeezed orange juice. Skip step 5, which involves feeding the cake with rum, and proceed directly to step 6, where you glaze and decorate the cake.

Can I change the fruitcake mix-ins?

You can absolutely customize the mix-ins in this fruit cake with rum recipe to your preference. Below are some tips for making substitutions.

• Use a total of 4 cups of dried fruits and nuts. Personally, I find the best combination to be 3 ¾ cups of dried fruit and ¼ cup of nuts. Popular dried fruit options for fruitcake include candied mixed fruits, currants, dark raisins, red cherries, mango, prunes, and candied ginger. You can also Substitute up to ½ cup of the total dried fruits with chocolate chips if desired. My favorite nuts for fruitcake are pecans and walnuts.
• Vary the fruit color for different effects. For instance, exclusively use green dried kiwi for a St. Patrick's Day fruit cake or opt for a monochromatic look with a combination of chopped figs, dates, and currants.
• Check the sweetness of the dried fruit. Ensure a balanced overall sweetness in your fruit combination. Candied fruit is much sweeter than golden raisins. Candied oranges are delightful in small amounts but can overwhelm the cake if too much per bite. To check your fruit combination, cleanse your palate with a sip of water, then taste half a spoon of your assorted dried fruits to assess the combination. Adjust accordingly if needed.
• Substituting with fresh fruit may be tricky. This Christmas fruit cake recipe has not been calibrated for fresh fruits, as they release additional moisture when baked, which could affect the cake batter.
• Experiment with your favorite warm spices. Try powdered spices like allspice, cinnamon, cardamom, and cloves, taking note of the amounts already used in this recipe to determine how much to add.

Instructions

Day #1: Soak the dried fruit

Put the dried Turkish apricots, golden raisins, cranberries, apricots, pineapple, kiwi, figs and ginger in a medium bowl. Pour the dark rum and freshly squeezed orange juice over the mixture. Mix with a spoon. Cover and let sit at room temperature in an airtight container for 12 hours. Shake the container occasionally to ensure that the liquid is absorbed evenly by the fruit.

Day #2: Make the cake

Step One: Preheat oven and line the loaf pan with parchment paper

Place a rack in the middle and bottom of the oven; preheat oven to 325°. Line a loaf pan with parchment paper.

Step Two: Toast the almonds, then grind them to a powder.

Toast the blanched almonds in a dry small skillet over medium heat, tossing often, until light brown and very fragrant - about 3 minutes. Let cool, then grind into a fine powder in stages using a spice mill. Pour into a bowl and set aside. Omit this step if not using nuts or if you are using almond powder.

Step Three: Make the batter

Mix the dry ingredients. Transfer the all-purpose flour, ground almond powder, baking powder, salt, nutmeg, cloves, and ground ginger to a small bowl. Mix with a whisk until evenly combined.

Mix the wet ingredients. Transfer the unsalted butter and brown sugar to the bowl of a stand mixer. Using the paddle attachment, beat the mixture until light and fluffy on medium-high speed. Beat in 2 eggs. If you do not have a stand mixture, you can use an electric mixture or a wooden spoon. Mix the batter in a large bowl.

Combine all the ingredients. Add the dry ingredient mixture to the wet ingredients flour mixture in one go. Beat just long enough for all the visible flour to be incorporated - about 15-20 seconds. Add the soaked fruit mixture and chopped pecans. Fold in with a spatula. Do not overmix.

Pour the batter into the parchment-lined loaf pan.

Step Four: Bake the fruit cake

Fill a loaf pan with hot water and place in the bottom rack. Place the loaf pan containing the cake batter in the middle rack. Spray the inside of the oven with water. Close the oven door immediately. Bake the fruitcake for 1 hour. Cover the fruitcake with aluminum foil if it looks like it is browning too fast. Remove the loaf pan and continue baking in dry heat until a skewer inserted in the middle comes out clean - about 15 minutes.

Step Five: Feed the cake with rum

Transfer the fruit cake in loaf pan to a wire rack and let cake cool in the pan -about 30 minutes.

Carefully lift the cake by holding the parchment on each side like a hammock. The cake is still warm at this point and can easily fall apart. Remove the parchment and place on the wire rack. Place the cake, bottom-side up on top of some of the parchment. Gently poke holes all over the bottom of the cake with a skewer. Dap the bottom of the cake with about 1 tablespoon of rum. Do not brush as this may cause the surface to crumble. Turn the cake right side up and remove any parchment. Brush the top and sides of the cake with 2 tablespoons of rum. Allow the cake to cool completely.

Continue feeding the cake (optional): Wrap the cake in a clean sheet of baking parchment followed by a sheet of foil and finally plastic wrap. Feed the cake with 1-2 tablespoons of rum or your preferred alcohol every two weeks, re-wrapping it each time. You should feed the cake about 4 times in total including the first feed when the cake was dabbed with rum while it was still warm out of the oven. Serve the cake a week later to maximize absorption. The cake can be stored in a cold place or in a refrigerator. If you plan on keeping the cake for months, store it in the refrigerator.

Day #3: Glaze and serve the cake

Warm some apricot jam in the microwave - about 30 seconds. Brush the top and sides of the golden brown cake liberally with apricot. The apricot jam serves as a glaze and seals in the moisture of the cake. If using a chunky apricot jam, remove any large bits so that the glaze is even. Decorate the top of the cake with walnuts and glaze the walnuts with the jam as well. Store in an airtight container in the refrigerator. The cake is best served after allowing the flavors to settle for at least one day.

Tips to make the best fruit cake with rum

• Time intensifies the flavors. For the best results, make it up to 7 weeks ahead and baste it each week with classic Bacardi rum and prepare to astound your family and friends.
• The dried fruit should be diced into even pieces. The dried fruits should be about the size as half a dice.
• Use a total of 4 cups of dried fruits and nuts. For me, the best combination is 3 ¾ cups of dried fruit and ¼ cup of nuts.
• Vary the fruit color for different effects. You could exclusively use green dried kiwi for example for a St. Patrick's Day fruit cake or go monochromatic and use a combination of chopped figs, dates and currants.
• Check the sweetness of the dried fruit. Check the sweetness of the dried fruit, ensuring a balanced overall sweetness in your combination. Candied fruit is sweeter than golden raisins, and candied orange, delightful in small amounts, can be overwhelming if too much per bite. To assess your fruit combination, cleanse your palate with a sip of water, then taste half a spoon of assorted dried fruits. Adjust accordingly if needed.
• Substituting with fresh fruit may be tricky. This fruit cake with rum recipe has not been calibrated for fresh fruits. Fresh fruit releases additional moisture when baked which could affect the cake batter.
• Try your favorite warm spices. You can also experiment with your favorite powdered spices like allspice, cinnamon, cardamom and cloves. Note the amount of spices already used in this recipe to determine how much to use.
• When lining the loaf pan, use long pieces of parchment. I used two pieces, cutting one long piece to span the length of the loaf pan with overhang on one side. Instead of two small pieces for the shorter sides, I cut one long piece, providing a double layer at the bottom. This method makes it easier to lift and flip the warm cake for feeding. It's an optional step but significantly simplifies the process.

Nutrition

A single serving of this Fruit Cake Recipe with Rum has about 461 calories, 35.1 grams of fat, 5.8 grams of protein and 35.1 grams of carbohydrates. 

This fruit cake with rum recipe yields approximately ten servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

How to store Fruitcake

Stored correctly fruit cake will last for a long time.

• Short-term (1-4 weeks). After it is freshly made, an unglazed fruitcake stored in an airtight container will stay fresh at room temperature for up to 4 weeks. If you glaze the fruitcake keep it in the refrigerator.
• Medium-term (about 2 months). Stored in an airtight container, fruitcake will stay fresh in the refrigerator for up to 2 months.
• Long-term (about 4 months). Cool down the fruitcake completely. Do not glaze. If you plan to eat slices of the cake over time, it is a good idea to cut it into individual pieces. Wrap the fruitcake first in a layer of parchment, then a layer of aluminum foil and finally place it in an airtight container or wrap in plastic wrap. When ready to eat, thaw the entire cake in the fridge overnight. If you want just a slice, cut or take a pre-cut slice and reheat in the microwave at 30 second intervals until warm.

Serving this fruit cake recipe with rum

Once the cake is completely cool, slice it with a thin serrated knife. Below are some ideas on how to serve it.

• Alone. Fruitcake is absolutely delicious on its own. It can be eaten as a snack and is very portable.
• With tea or coffee. Because of its sweet, chewy texture, fruit cake goes particularly well with coffee, homemade cappuccino or a cup of tea - especially our masala chai.
• Toasted with butter. A classic way to eat fruitcake is to first toast it then slather it with butter.
• With a wedge of cheese. Pairing fruitcake with the right cheese is an art form. A sharp cheese like cheddar is a pretty safe bet as the sweet flavors of fruitcake pair particularly well with it. Other safe bets are camembert and brie. For cakes with a high concentration of sweet cherries a creamier, more pungent and peppery cheese like Stilton goes very well. Extra dense fruitcakes made mostly of figs and almonds with strong molasses flavors tend to go well with Malvarosa, an aged sheep milk cheese from Valencia.
• With ice cream. You can crumble fruitcake and sprinkle it on top of ice cream or use it as a base for a sundae.
• As a biscotti. Put the fruitcake in the freezer for about 30 minutes to harden. Thinly slice the fruitcake into 1-inch wide long pieces. Bake at 275°F for about an hour, flipping at the half hour mark. Biscotti is done when it looks lightly toasted and dry.
• Drizzled with lemon icing. For a festive look, make the fruit cake in a simple Bundt pan or in several mini loaf pans. Drizzle with lemon icing made by mixing confectioners sugar and lemon juice. If using a Bundt pan be sure to heavily grease the pan before flouring, with a generous amount of butter.
• During special celebrations. This delicious cake is often served during the holiday season and is often referred to as Christmas Cake or Christmas Fruit Cake. This traditional fruit cake is also a popular choice for wedding cakes and looks very festive when decorated with icing sugar, orange peel and soaked dried fruits.

Fruit Cake Variations

• Non-alcoholic fruit cake. Substitute the rum used to soak the dry fruits with simple syrup, a fruit juice like orange juice or apple juice or a mixture of the two.
• Orange brandy fruit cake. Substitute the rum with orange brandy. Add orange zest or about a quarter cup of candied orange to the batter.

Other famous fruit cakes

• Caribbean black cake is a dense fruitcake with a distinct dark color, owing to the extended soaking of dried fruits in dark rum for weeks. It differs from our fruit cake with rum recipe in that it ingredients include dark brown sugar and/or molasses.
• Jamaican rum cake is infused with dark rum and often soaked for an extended period. It differs from a regular fruit cake with rum through its specific use of Jamaican dark rum, unique spice blend, and a characteristic browning sauce that contributes to its dark color. Tortuga-brand rum cakes are popular as souvenirs from the Caribbean and made with premium Caribbean rum. The Tortuga Rum Company offers various flavors, including classic, chocolate, banana, and coconut, providing a range of options for rum cake enthusiasts.

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