Anything Fruitcake (contains alcohol)

Here is a recipe for a 1- 9 x 5 inch loaf fruitcake (contains alcohol) and takes at least 2 weeks aging:

-  1/8 cup dried cherries (chopped)

-  1/8 cup raisins

-  1/4 cup and 2 tablespoons dried cranberries

-  1/8 cup golden raisins

-  2 tablespoons candied orange/citron peels (chopped)

-  1/4 cup dark rum

-  1/2 cup softened butter

-  1/4 cup packed light brown sugar

-  1 egg

-  1/2 cup all-purpose flour

-  1/8 teaspoon baking soda

-  1/4 teaspoon salt

-  1/4 teaspoon ground cinnamon

-  1/4 teaspoon ground nutmeg

-  1 teaspoon vanilla extract

-  2 tablespoons milk

-  1/4 cup chopped walnuts or pecans

-  1/4 cup dark rum, or more if you choose (possibly more for additional for coating when done baking and in the aging process weeks afterwards)

Soak dried chopped cherries, raisins, dried cranberries, golden raisins, and chopped candied orange/citron peels in 1/4 cup rum and let sit for at least 24 hours (preferably longer) in an air tight container, at room temperature.  *You can use whatever kind or dried fruit or candied fruit you like or whatever you have in your pantry (ie. (chopped) dried mango, (chopped) dried pineapple, dried currants, etc.).

Preheat oven to 325 degrees and butter, or coat with cooking spray, a 9 x 5 inch loaf pan.  Then, line with wax or parchment paper.

In a small bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.  Set aside.

In a large bowl, cream together softened butter and brown sugar until light and creamy.  Beat in egg.  Mix in dry ingredients in three batches,  alternating with molasses, vanilla extract, and milk.  Stir in soaked fruit (including the juice/rum blend) and chopped nuts.  Spread batter evenly into prepared loaf pan.

Bake in preheated oven for approximately 40 or 45 minutes.  Cool in pan for 10 to 15 minutes, then sprinkle with 2 tablespoons dark rum.

Cut out one piece of parchment or wax paper and one piece of cheesecloth (you can use a paper towel as a substitute for the cheesecloth), large enough to wrap around the cake.  Moisten the cheesecloth (or paper towel) with 1 to 2 tablespoons dark rum.  Place cheesecloth (or paper towel) on parchment or wax paper, and un-mold fruitcake onto it.  (*Note:  fruitcake might be very moist (mine was), so be careful and take your time removing it from the loaf pan.  Also, my loaf stuck slightly to the wax paper so I had to use extra caution when removing it from the pan to try and prevent it from breaking/crumbling apart).  Sprinkle or brush dark rum onto the top and sides of the fruitcake.  Wrap the cheesecloth (or paper towel) closely to the surface of the fruitcake, then wrap with the parchment or wax paper.  Place in an airtight container or tin, and age for at least 2 weeks (10 plus weeks would be ideal).  

This is the first time I have attempted to make a fruitcake.  I made 4-5 loaves and plan letting them age for at least two weeks and will bring them to various holiday parties or give out as gifts.  I also plan to check on the fruitcakes every 3 to 5 days to make sure they are still moist and will coat them if they need it.

**As you can see, this recipe does contain alcohol that is not burned off during the baking process.  Be careful when serving!

Enjoy!