Christmas Fruitcake Recipe

Name: Christmas Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons all-purpose flour; 1 cup raisins; 2/3 cup dried currants; 1/2 cup chopped pistachios; 1/2 cup finely chopped dried apricots; 1/2 cup finely chopped dried figs; 1 1/2 tablespoons all-purpose flour; 4.5 ounces all-purpose flour (about 1 cup); 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1/2 cup butter; 2/3 cup packed brown sugar; 1/2 cup egg substitute; 1/2 cup dark rum (such as Myers's), divided; 1 teaspoon grated orange rind

Servings: persons

Cooking spray
2 teaspoons all-purpose flour
1 cup raisins
2/3 cup dried currants
1/2 cup chopped pistachios
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dried figs
1 1/2 tablespoons all-purpose flour
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup butter
2/3 cup packed brown sugar
1/2 cup egg substitute
1/2 cup dark rum (such as Myers's), divided
1 teaspoon grated orange rind

1
Preheat oven to 325u00b0.
2
Coat an 8 x 4-inch loaf pan with cooking spray; dust pan with 2 teaspoons flour. Set aside.
3
Combine raisins, dried currants, pistachios, dried apricots, dried figs, and 1 1/2 tablespoons flour in a medium bowl; toss well to coat.
4
Weigh or lightly spoon 5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, ground cinnamon, salt, and nutmeg in a small bowl, stirring with a whisk.
5
Melt butter in a large saucepan over medium heat. Remove from heat. Stir in sugar, egg substitute, 1/4 cup rum, and rind. Add flour mixture to pan, stirring with a whisk until smooth. Gradually fold in fruit mixture. Spoon batter into prepared pan. Cover with foil.
6
Bake at 325u00b0 for 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs. Pierce top of cake several times with a wooden pick, and brush the remaining 1/4 cup rum over top of warm cake. Cool completely in pan on a wire rack. Remove cake from pan. Wrap cake in plastic wrap, then wrap in foil. Refrigerate 24 hours before serving.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cooking spray, 2 teaspoons all-purpose flour, 1 cup raisins, 2/3 cup dried currants, and more.

Yes, Christmas Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Christmas Fruitcake

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