Mrs. Mackinnon'S Christmas Fruitcake Recipe

Name: Mrs. Mackinnon'S Christmas Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 glaceed fruits (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 (packed) dark brown sugar; 5 large eggs

Servings: persons

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 glaceed fruits (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 (packed) dark brown sugar
5 large eggs

1
Mix first 6 ingredients in large saucepan. Add 1/2 cup rum; bring to simmer over medium heat, stirring often. Remove from heat. Mix in grated orange and lemon peels, syrup, and baking soda. Let stand until fruit mixture absorbs liquid, stirring often, about 1 hour.
2
Preheat oven to 325u00b0F. Butter 10-inch-diameter springform pan, then line bottom and sides of pan with parchment; butter parchment. Sift both flours and salt into medium bowl. Beat butter and sugar in large bowl until well blended. Beat in eggs 1 at a time. Add flour mixture; beat until just blended. Stir in fruit mixture. Transfer batter to pan. Cover pan with foil.
3
Bake cake 2 hours. Reduce oven temperature to 275u00b0F; continue to bake covered until tester inserted into center comes out clean but slightly moist, about 30 minutes longer. Transfer to rack; remove foil. Pierce top of cake all over with skewer. Drizzle 6 tablespoons rum very gradually over cake. Cool completely in pan. Cut around pan sides to loosen; remove pan sides. (Can be made 3 weeks ahead. Wrap in foil; chill. Bring to room temperature before serving.)

1149

kcal

Calories

Fat

136

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 16 ingredients. The key ingredients include: 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 glaceed fruits (such as red cherries, pineapple, and apricots), and more.

Yes, Mrs. Mackinnon'S 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.

Mrs. Mackinnon'S Christmas Fruitcake

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