Best Christmas Fruitcake

Recipe View 1. Prepare Ingredients: Gather all your ingredients for a seamless baking experience. (5 minutes)

Recipe View 2. Infuse the Fruit: Combine the cranberries, currants, cherries, mango, and citron in a bowl. Drench with 1/4 cup of dark rum, ensuring all fruit is coated. Cover tightly and let macerate at room temperature for at least 24 hours, allowing the flavors to meld and deepen. (24+ hours)

Recipe View 3. Preheat and Prepare: When ready to bake, preheat your oven to 325°F (165°C). Cut a 6-inch circle of parchment paper. Grease a 6x3-inch round pan with cooking spray, line the bottom with the parchment circle, and spray again. (10 minutes)

Recipe View 4. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and creamy, approximately 3 minutes. Beat in the egg until fully incorporated. (5 minutes)

Recipe View 5. Combine Dry and Wet: Whisk together the flour, salt, cinnamon, and baking soda in a separate bowl. In another bowl, stir together the molasses and milk until well combined. Gradually add the flour mixture to the butter mixture in 3 batches, alternating with the molasses and milk mixture. Beat briefly after each addition until just combined. (7 minutes)

Recipe View 6. Incorporate Fruit and Nuts: Gently stir in the rum-soaked fruit and chopped pecans until evenly distributed throughout the batter. (5 minutes)

Recipe View 7. Bake: Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. (40-45 minutes)

Recipe View 8. Prepare for Aging: While the fruitcake bakes, cut a piece of parchment paper and a piece of cheesecloth, each large enough to fully wrap the cake. (5 minutes)

Recipe View 9. First Rum Soak: Remove the fruitcake from the oven and let it cool in the pan for 10 minutes. Then, drizzle 2 tablespoons of dark rum evenly over the top. (15 minutes)

Recipe View 10. Wrap and Feed: Moisten the cheesecloth with 1 tablespoon of dark rum. Place it on top of the parchment paper, and carefully unmold the fruitcake onto the cheesecloth. Brush the top and sides of the fruitcake with the remaining 3 tablespoons of rum. (10 minutes)

Recipe View 11. Wrap Tightly: Wrap the cheesecloth snugly around the surface of the cake, followed by the parchment paper. (5 minutes)

Recipe View 12. Age Gracefully: Transfer the wrapped fruitcake to an airtight container or tin. Seal the container and let the fruitcake age at room temperature for at least 10 weeks, allowing the flavors to deepen and mellow. (10+ weeks)

Recipe View 13. Serve and Enjoy: Slice thinly and savor the rich, complex flavors of this patiently aged Christmas fruitcake.