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INGREDIENTS:
1/8 cup chopped dried cherries
1/8 cup chopped dried mango 1/4 cup dried cranberries
1/4 cup dried currants
2 tablespoons chopped candied citron
1/4 cup chopped pecans
1/2 cup light rum
1/4 cup packed brown sugar 1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup molasses
1 egg
2 tablespoons milk
8 tablespoons butter
WHAT TO DO:
The dried fruits should be soaked in quarter cup rum for at least 24 hours. Mix flour, baking soda, salt, and cinnamon; afterwards beat the egg and cream along with the butter and sugar until the mixture becomes fluffy. Then add the flour in three shifts and stir it with milk and molasses. Stir in the rum mixture and nuts. Put batter into the pan, and bake the mixture for 45 minutes in a preheated oven at 325 degrees F. Once it is ready leave it in the pan for about10 minutes and sprinkle with 2 tablespoons of rum. The fruit cake should be wrapped onto a parchment paper and unfolded in cheesecloth. One of the main advantages of this Fruit cake recipe is its ability to be stored in an airtight container for about 2,5 months.
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