Rum Cake ( Christmass Cake)

raiders618 <[email hidden]> wrote in news:dtVJb.1754$No4.4877
@news1.mts.net:

Quoted message said:

I understand that this is a fruit cake that is wraped in cloths soaked in rum. Can any one give me
a recipe for one. or any info on this item

[email hidden]

The following recipe is one of several that I use. It lends itself well to the flavors of rum and/or
brandy. While the recipe calls for brandy, I usually use both, but one could substitute all rum.

If I don't have some clean muslin on hand to wrap it in, I skip that and wrap just in plastic wrap
and foil. If using muslin, skip the plastic wrap altogether.

HTH Wayme

DARK FRUITCAKE

2 cups golden raisins 1 cup dark raisins 1 cup currants 2 cups dried apricot halves 2 cups dried
figs, halved 1 cup pitted prunes 1 cup whole pitted dates 4 cups Walnuts, in halves or large pieces
2 cups pecans, in halves or large pieces Grated zest of 3 oranges Grated zest of 3 lemons
1/2 cup chopped candied ginger 2 teaspoons cinnamon 1 teaspoon ground allspice 1 teaspoon mace
2/2 teaspoon ground doves. 1 cup molasses 2 cups brandy
3/2 cup orange liqueur 4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda
1-1/2 teaspoons salt 1 pound (4 sticks or 2 cups) butter 3 cups dark brown sugar 8 eggs 1
tablespoon vanilla extract

The day before you make the fruitcake, combine all the dried fruits, the nuts, and citrus zests in a
large mixing bowl or kettle. Sprinkle on the candied ginger and the spices, and toss well to mix.
Add the molasses, brandy, and orange liqueur, and mix well. Cover and let stand overnight, stirring
once or twice. (The mixture may sit for several days, if you wish. Stir it occasionally, and add a
little more brandy if it has been absorbed.)

The day you make the cakes, preheat the oven to 275°E Grease four 9 x 5 x 3-inch loaf pans,
line the bottoms with waxed paper, grease the paper, then roll flour about the pans to coat
them lightly and evenly. Knock out excess flour.

Sprinkle 1 cup of the flour over the fruit mixture and stir well. Combine the remaining 3 cups flour
with the baking powder, baking soda, and salt, and sift them together onto a piece of waxed paper;
set aside. Cream the butter, then add the brown sugar and beat well. Add the eggs two at a time,
beating well after each addition, then beat in the vanilla. Add the combined dry ingredients and
beat until the batter is thoroughly blended and perfectly smooth. Pour the batter over the fruit
mixture (you might need to do this in a large tub or a clean dishpan if you have made the full
recipe) and mix well until all of the pieces of fruit are coated with batter-your clean hands are
the best tools for this.

Divide the batter among the prepared loaf pans, filling them within 1/2 inch of the top. Bake the
cakes for about 2 hours: each cake will rise just above the rim of the pan, the top will crack
slightly in several places, and there will be a faint line of shrinkage around the edge of the pan.
An ice pick or long wooden skewer inserted in the center of a cake should come out clean, or with
just a slight residue of sticky fruit, but no raw batter. Remove the cakes from the oven and place
them on a rack to cool for about 30 minutes. Turn out of the pans, peel off the waxed paper, and let
cool top side up on a rack. If you wish, pour an additional tablespoon or two of brandy over the
cakes as they cool.

To store: Wrap each one first in plastic wrap, then in a secure wrapping of foil, and keep in a cool
place. Or, if you wish, you may first wrap each cake in a brandy-soaked cloth, then in foil, and
store as directed above. The cakes will keep for months. To serve, cut in thin slices with a long
serrated knife.