More Great Recipes: Cake | Christmas | Dessert | Fruity

Drunken Fruit Cake


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By qui
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 C dried cranberries
2 lb raisins
1 C dried cherries
Rum, about 2 cups

2 C shortening
2 C dark brown sugar

4 C flour
3 tsp mace
3 tsp cinnamon
2 tsp baking powder
Small pinch of salt

7 eggs - separated

2 T fruit juice
2 T milk

4 oz. dates -1/4” dice
1 lb nutmeats - coarsely chopped
1 lb candied fruit rind *(packaged or home made - recipe attached)*

For dredging:
2 C flour
2 tsp cinnamon

For "curing":
1 (1.75L) bottle of good white rum. I use Baccardi


Preheat oven to 275’


Drain cranberries, cherries and raisins, reserving liquid**


Cream shortening. Add sugar gradually and beat for 5 min.


Sift dry ingredients together.


Mix flour and cinnamon for dredging - lightly coat raisins, cranberries and dates…shake well to remove excess.


Beat egg whites till stiff and dry.


Beat yolks till light and lemon colored.


Fold eggs into sugar mixture along with juice and milk.


Fold in nuts and all fruit.


Gradually mix in dry ingredients.


Grease 8 (3x5) aluminum pans - spray is fine.


Fill pans almost to top - smooth with a spatula.


Bake approx. 3 hours. Test for doneness with a toothpick.


For larger size pans - baking time increases to 3-4+ hours.


Leave loaves in pan to cool -


While still warm (not hot), pour ½ oz. rum over each cake. Let sit overnight.


Second day - remove from pan, wrap in cheesecloth, put in a clean pan - wrap pan in foil that is LOOSELY closed. Leave openings so liquid can evaporate. Store in a cool place.


Third day - pour ½ oz. of rum on each cake - loosely close


Repeat rum once a week till 2 weeks before gift time. - loosen foil covering and turn over to distribute moisture and dry surface of cake.


For gifting, remove cheesecloth, put back in pan and wrap in transparent colored plastic wrap.


*Use peel from orange, lemon, and grapefruit - 1/4" dice. Cover with water, bring to a boil. Drain and rinse in cold water. Return to pan, add sugar and water to cover (1 part sugar to 2 parts water). Bring to boil, then simmer on med-low till liquid is evaporated. Spread on cookie sheet, separating the pieces, to cool.*


**Take reserved liquid from fruit and use in cocktails OR simmer to reduce to a syrup…serve over ice cream, bread pudding, French toast…etc.**


Pairs Well With


Notes

This recipe has been changed over the years to become a much requested gift during the holidays...friends come over and help with the prep just to be on the list to receive one...or 2.

>> If you do not have a heavy duty stand mixer, cut the recipe in half. The full recipe fills the large mixing bowl to the top and is very heavy to mix by hand.

>> Prepare at least 1 month prior to use. I usually bake mine just after Halloween.

YEP! It drink alright. gota try this one. Thank you

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