Christmas Eve Fruit Cake
1/8 cup chopped dried cherries
1/8 cup chopped dried mango
1/4 cup dried cranberries
1/4 cup currants
2 tablespoons chopped candied citron
1/4 cup chopped pecans
1/2 cup rum
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup un-sulfured molasses
2 tablespoons milk
8 tablespoons butter
1 Soak dried fruit in 1/4 cup rum for at least 24 hours. Cover tightly, and
store at room temperature.
2 Preheat oven to 325 degrees F (165 degrees C). Butter and line with parchment
paper a 6 inch round pan.
3 Whisk together the flour, baking soda, salt, and cinnamon.
4 Cream together the butter and sugar until fluffy. Beat in the egg. Add the
flour in three batches, alternating with the milk and molasses. Stir in the
fruit/ rum mixture and nuts.
5 Scrape batter into prepared pan, and bake for 40 to 45 minutes. Let cake cool
in the pan for 10 minutes, and then sprinkle with 2 tablespoons rum.
6 Place a piece of parchment paper, large enough to wrap entire cake, on a flat
surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1
tablespoon rum. Place the cheesecloth on top of the parchment paper, and un-mold
the cake on top of it. Sprinkle the top and sides of the cake with the remaining
rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake.
Place the cake in an airtight tin, and let age for at least 10 weeks. If storing
longer, douse with additional rum for every 10 weeks of storage.