Christmas Fruitcake Recipe

Presented by SaleWhale

Add fruits to your holiday menu with this delicious Christmas fruitcake recipe!

Ingredients

2 1/2 cups	golden raisins (about 12 ounces)
2 cups	dark raisins (about 9 ounces)
1 3/4 cups	dried currants (about 8 ounces)
1 3/4 cups	chopped candied fruit (such as red cherries, pineapple, and apricots)
3/4 cup	chopped candied orange peel
1/2 cup	water
1/2 cup plus 6 tablespoons	dark rum
2 teaspoons	each grated orange and lemon peels
1 teaspoon	Lyle's Golden Syrup or light molasses
3/4 teaspoon	baking soda
1 3/4 cups	all purpose flour
1/3 cup	self-rising flour
1/2 teaspoon	salt
1 cup plus 2 tablespoons (2 1/4 sticks)	unsalted butter, room temperature
1 1/2 cups	dark brown sugar (packed)
5	large eggs

Mix first 6 ingredients in large saucepan. Add 1/2 cup of rum and bring to a simmer over medium heat, stirring often. Remove from heat. Add and mix in baking soda, grated orange and lemon peels and syrup. Let stand until fruit mixture absorbs the liquid, stirring often for about 1 hour.
Preheat oven to 325°F. Butter a 10-inch-diameter springform pan. Line bottom and sides of pan with parchment and then butter the parchment. Sift both flours and salt into medium bowl. Beat butter and sugar in large bowl until well blended. Add and beat in the eggs 1 at a time. Add flour mixture and beat until just blended. Stir in fruit mixture. Transfer batter to pan. Cover pan with foil.
Bake cake 2 hours. Reduce oven temperature to 275°F and continue to bake covered until you can insert a tester into the center and it comes out clean but slightly moist. About 30 minutes longer. Transfer to rack and remove foil. Pierce the top of the cake all over with a skewer or fork. Drizzle 6 tablespoons of rum very gradually over the cake. Cool completely in pan. Cut around the pan sides to loosen and then remove pan sides. Bring to room temperature before serving.

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