Filipino Christmas Fruitcake with Rum-Soaked Fruits & Local Candies

Optional Finishing:

• Extra rum for brushing after baking

👩‍🍳 Directions

1️⃣ Soak the Fruits:

1. In a large bowl, combine raisins, golden raisins, chopped prunes, candied cherries, pineapple, and chopped local candies.
2. Pour in the dark rum or brandy, stir to coat evenly, cover, and let soak overnight (or at least 6 hours) at room temperature.

2️⃣ Prepare the Cake Batter:

3. Preheat the oven to 325°F (160°C). Grease and line a loaf pan or round cake pan with parchment paper.
4. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla, calamansi zest, and molasses until combined.

3️⃣ Combine Dry Ingredients:

7. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and clove powder.
8. Gradually fold the dry ingredients into the wet batter until just combined.

4️⃣ Add Fruits & Nuts:

9. Fold the soaked fruit mixture (with any remaining liquid) and chopped nuts into the batter until evenly distributed.
10. Pour the batter into the prepared pan and smooth the top.

5️⃣ Bake:

11. Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean. Cover with foil halfway through if the top is browning too quickly.
12. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

6️⃣ Optional: Brush with Rum