Rum Fruitcake

By: Jason Boor, Manchester, New York


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups chopped walnuts
  • 1 package (8 ounces) pitted dates, chopped
  • 1 cup maraschino cherries, halved
  • 1/2 cup dried mangoes, chopped
  • 3 large eggs, room temperature
  • 3/4 cup packed brown sugar
  • 1 cup spiced rum, divided


How to Make

1. preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside.

2. In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan.

3. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.