Jamaican Buttered Rum Fruitcake Loaf

1 1/2 hours
20 servings
$1.90/serving

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, Trans 0 g), Cholesterol 70 mg, Sodium 125 mg, Carbohydrate 58 g (Fibre 2 g, Sugars 44 g), Protein 4 g.

Tips

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

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Sheet Pan