Although most fruitcake recipes do not contain alcohol, the cake is usually thought of as being quite tipsy; this one doesn't disappoint. For less woozy versions, see related eHows. This recipe serves about 15.
Instructions
1. Heat oven to 300 degrees F.
2. Line three 8-by-4-by-2-inch loaf pans with buttered parchment paper.
3. Place the candied fruit, candied citrus peel, fresh citrus peel and raisins in a bowl.
4. Pour in 1/2 c. of the rum and set aside, stirring occasionally. The rum will soon be completely absorbed.
5. Sift together the flour, salt, cinnamon, nutmeg and baking powder, and reserve.
6. Place the butter in the bowl of an electric mixer and beat until very fluffy, about 5 minutes. Add the light brown sugar and beat another 2 minutes.
7. Add the eggs one at a time, then add the flour, and mix only until incorporated.
8. Fold in the fruit and walnuts by hand and divide the batter between the pans.
9. Bake for 1 hour, then top with aluminum foil to prevent overbrowning.
10. Bake for 30 to 40 minutes more. See tips for doneness tests.
11. Cool completely.
12. While cakes cool, cut cheesecloth into three 2-foot lengths and soak in remaining rum.
13. Wrap in one section of the cheesecloth, then wrap in plastic wrap.
14. Refrigerate at least one week, but preferably three.
Tags: citrus peel,
