Rum Soaked Fruitcake

The dried fruit soaked in the rum makes this holiday fruit cake so very moist.

Rum Soaked Fruitcake

Angie Halten
The dried fruit soaked in the rum makes this holiday fruit cake so very moist.
Prep Time 30 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 40 mins
Servings 18


Cake: Dry Ingredients

  • 1 ½ cups GF flour mix
  • 1/2 cup soy flour
  • 1 tsp xanthan gum
  • 1/4 tsp cloves
  • 2 tsp orange zest
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 1/2 cup walnuts chopped

Cake: Wet Ingredients

  • 2 eggs
  • 1/3 cup orange juice
  • 1 cup GF sour cream or GF vanilla yogurt
  • 3 Tbsp butter or margarine melted

Fruit & Nut Mixture:

  • 1/4 cup butter or margarine
  • 1/2 cup brown sugar
  • 1 cup dark rum
  • 1/2 cup water
  • 1/2 cup dried apples chopped
  • 1/2 cup dried apricots chopped
  • 1/2 cup dried peaches chopped
  • 1/2 cup dried cherries chopped
  • 1/2 cup prunes chopped
  • 1/4 cup walnuts chopped
  • 1/2 cup whole fresh or frozen cranberries


  • Prepare fruit & nut mixture: In a small saucepan, melt butter with sugar over a medium heat. Add the fruit, rum, and water, and bring to a boil then reduce heat and simmer for 2 to 3 minutes until syrupy.
  • Drain fruit and reserve the syrup. Mix the fruit with the walnuts and whole cranberries. Set aside.
  • For the cake: Mix together all the dry ingredients and nuts and set aside.
  • In a small bowl, mix together the sour cream with the butter, then mix in the beaten eggs and orange juice.
  • Mix the dry ingredients into the wet ingredients a little at a time until all are blended together.
  • To assemble: In a greased/floured bundt pan (or 9x13), spoon half of the fruit mixture evenly into the bottom of the pan. Then spoon half of the cake batter over the fruit, making sure to let the batter touch both sides of the pan.
  • Spoon the remaining fruit evenly on top of the batter. Cover this layer of fruit evenly with the remaining batter.
  • Bake at 350°F for 60 minutes, or until done. Remove from oven, let set a couple of minutes and then turn over onto a plate. It may be necessary to rescue a few pieces of fruit which stuck to the pan.
  • Reheat the reserved rum/fruit juice. Prick the top of the cake with a toothpick and then spoon about half of the fruit/rum juice onto the top and sides of the cake.
Tried this recipe?Let us know how it was!
See also
Apricot & Blueberry Bumble

 [hr]FAQ: Is Rum Gluten Free?

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