Christmas Fruitcake

1. 1

   Soak cherries, pineapple, cranberries, raisins, and orange peel in 1/2 cup rum, covered tightly, for at least 24 hours at room temperature.

2. 2

   Preheat oven to 325 degrees F (165 degrees C).

3. 3

   Butter 2 6-inch round pans, or 2 loaf pans, and line with parchment paper.

4. 4

   In a small bowl, whisk together flour, baking soda, salt, and cinnamon and set aside.

5. 5

   In a large bowl, cream together butter and brown sugar until fluffy.

6. 6

   Beat in egg.

7. 7

   In a liquid measuring cup, stir together molasses and milk.

8. 8

   Beat dry mixture into creamed mixture in three batches, alternating with molasses mixture.

9. 9

   Stir in soaked fruit and chopped nuts.

10. 10

    Scrape batter into prepared pans.

11. 11

    Bake in preheated oven for 40 to 45 minutes.

12. 12

    Cool in the pans for 10 minutes, then sprinkle each with 2 tablespoons rum.

13. 13

    Cut two pieces of cheesecloth large enough to wrap around each cake.

14. 14

    Moisten both cheesecloths with 1 tablespoon rum each.

15. 15

    Spread on top of parchment paper cut to the same size as the cheesecloths, and unmold cakes onto them.

16. 16

    Sprinkle top and sides of cakes with remaining rum.

17. 17

    Wrap the cheesecloth closely to the surface of the cake, then wrap with paper.

18. 18

    Place in an airtight tin, and age for at least 10 weeks.

19. 19

    If storing longer, douse with additional rum for every 10 weeks of storage.

* Per serving · 4 servings · Values may vary.