Fig and Rum Holiday Fruitcakes Recipe

Name: Fig and Rum Holiday Fruitcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almonds, coarsely chopped; 2 cups dried figs, coarsely chopped; 1/2 cup dark rum; Grated zest of 1 orange; 8 tablespoons (1 stick) unsalted butter, softened; 1 cup sugar; 2 extra-large eggs; 1 1/2 cups all purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt

Servings: persons

1
In a small bowl, combine the almonds, figs, rum, and orange zest.
2
Cover and macerate at room temperature overnight.
3
Preheat the oven to 350F.
4
Line a jumbo-size cupcake pan with paper liners.
5
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer).
6
Cream the butter and sugar on medium-high speed until light.
7
Add the eggs and mix until well blended.
8
With the mixer on low speed, gradually add the flour, baking powder, and salt, and mix just until blended.
9
Stir in fig and rum mixture.
10
Fill the lined cupcake pan three-quarters full with the batter.
11
Bake the cupcakes 20 to 25 minutes, or until a cake tester inserted into the center comes out with a fine crumb.
12
Remove the pan from the oven.
13
Let the cupcakes cool in the pan on a wire rack.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup almonds, coarsely chopped, 2 cups dried figs, coarsely chopped, 1/2 cup dark rum, Grated zest of 1 orange, and more.

Yes, Fig and Rum Holiday Fruitcakes 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.

That's it — enjoy your meal!

Fig and Rum Holiday Fruitcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions