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Spiced Rum Fruitcake

This fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts—or use a combination of nuts. —Jason Boor, Manchester, New York
  • Total Time
    Prep: 25 min. Bake: 1-1/4 hours + cooling
  • Makes
    1 loaf (16 slices)


  • 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 eggs, room temperature
  • 3/4 cup packed brown sugar
  • 1 cup spiced rum, divided


  • 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 up to 2-3 months.
  • Nutrition Facts
    1 slice: 256 calories, 11g fat (1g saturated fat), 35mg cholesterol, 96mg sodium, 35g carbohydrate (25g sugars, 3g fiber), 4g protein.

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