Jamaican Buttered Rum Fruitcake Loaf
A twist on English plum pudding, this dark fruitcake is typically served at Christmas or weddings.
Ingredients
- 3 cups dried fruit
- 1⁄3 cup rum, or orange juice stirred with 1 tbsp rum extract
- 2 cups all-purpose flour
- 1 tbsp Poudre Douce
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter
- 1 1⁄2 cups packed dark brown sugar
- 3 tbsp Hot Buttered Rum Mix
- 4 eggs
Preparation
- Preheat oven to 300° F (150° C).
- In a bowl, stir dried fruit with rum. Microwave to warm and plump the fruit. Let stand to absorb most of the rum. Cool to room temperature.
- Mix flour with Poudre Douce, Baking Powder and salt.
- In a separate large bowl with an electric mixer, cream butter with sugar and Hot Buttered Rum. Beat in eggs, one at a time, then beat in fruit mixture along with any liquid.
- Gently beat in flour just until mixed. Divide batter between 2 — 9" x 5" loaf pans lined with parchment paper. Place on Sheet Pan.
- Bake about 1 hour, until a cake tester inserted in centre comes out clean.
Epicure Products Used
Nutritional Information
Per serving: Calories 340, Fat 11 g (Saturated 7 g, 0 0 g), Cholesterol 70 mg, Sodium 125 mg, Carbohydrate 58 g (Fiber 2 g, Sugars 44 g), Protein 4 g.
Tips
To preserve the loaf, brush it lavishly and often with rum.