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Nutrition Facts
Serving Size 1 (76g) Recipe makes 12 servings The following items or measurements are not included below: dried mango dried papayas
Calories 256
Calories from Fat 78		(30%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 339mg		14%
Potassium 117mg		3%
Total Carbohydrate 34.4g		11%
	Dietary Fiber 1.6g	6%
	Sugars 16.9g
Protein 3.5g		7%
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By: CountryLady

Rum Fruitcake

Recipe #161395 | 2 hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: katie in the UP
Mar 24, 2006

This is a heavy cake with lots of fruit and rum flavors!

SERVES 12 (change servings and units)

Ingredients

1/4 cup dried mango
1/2 cup currant
1/2 cup coconut
1/2 cup dried papaya
1 teaspoon orange zest
1/2 cup rum (dark is the best!)
3 tablespoons rum
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
2 cups flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 cup sour cream

Directions

1
soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
2
cream butter and sugar.
3
Add egg, vanilla and sour cream.
4
sift together flour, salt, baking soda, baking powder.
5
Add butter and flour mixture together. Stir.
6
Add fruit mixture and coconut.
7
(if too dry add just a little more rum!).
8
Place mixture in a bundt pan.
9
Bake at 325 degrees 1 1/2 hours or until cake is done!
10
While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.

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Featured Reviews for This Recipe

From: chia

On Feb 27, 2006

although this sounded really good in theory it didn't work for me .i baked it in a bundt pan, it hardly rose . i think it would have been better cooked for 1 hour, but that is my fault as i set the oven and didn't check it sooner. my oven bakes slow so i usually have to add more time, but this was overdone and the fruit was chewy. i do think it was a good effort for the contest and i'm sorry it didn't work out better.

0 people found this review helpful

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From: Chef PotPie

On Mar 4, 2006

This is a yummy cake! Even better if you replace the white sugar with brown sugar, packed. I dried my mango and papaya in the dehydrator, so it wasn't quite as "candied" as with the purchased dried fruits. I used Appleton Reserve Jamaican Rum, (it's dark.) The batter was like cookie dough, so I followed instructions and added more rum! After 2 Tablespoons I got a little worried about messing with a baking recipe any more, added 1 more Tablespoon of firmly packed brown sugar, and let it drop into a well oiled bundt pan. It cooked for EXACTLY 1 hour and was perfect. I put a simple powdered sugar glaze and some flaked coconut on top. It turned out just sweet enough and not TOO sweet. My family is IN LOVE with this cake and I will make it again!

5 people found this review helpful

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From: Mrs B

On Mar 8, 2006

This cake is fabulous; and it gets even better for keeping! We loved it and I will definately be making this recipe again. Thank you for creating this gem of a cake.

2 people found this review helpful

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