Spiced Rum Fruitcake

Name: Spiced Rum Fruitcake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 1 loaf (16 slices).
Ingredients: 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 Eggland's Best eggs; 3/4 cup packed brown sugar; 1 cup spiced rum, divided

This fruitcake can be made weeks ahead and stored in the refrigerator until served. It tastes better if it sits for a while. You can substitute brazil nuts, pecans and hazelnuts if desired. —Jason Boor, Manchester, New York

Ingredients

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 Eggland's Best eggs
3/4 cup packed brown sugar
1 cup spiced rum, divided

Directions

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

Test Kitchen tips

Try leftover slices toasted and spread with spiced cream cheese.

Traditional fruitcake can be stored in the refrigerator for up to 2-3 months.