Jamaican Buttered Rum Fruitcake Loaf

1 1/2 hours

20 servings

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.

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.

Tips

To preserve the loaf, brush it lavishly and often with rum.