RUM SAUCE FOR FRUIT CAKE RECIPES

FRUITCAKE WITH RUM RECIPE - FOOD.COM

Fruitcake With Rum Recipe - Food.com image

This is a fantastic mixed fruitcake. I usually start making these in October for Xmas presents. Sometimes I make them in mini pans too. Absolutly delicious and a welcome gift. As they are sitting I add more rum to the soaked cheesecloth about every week to keep them moist. I found this recipe in a Montreal newspaper (The Gazette) and have use it for 20 years now. Time does not include overnight marinating time.

Total Time 3 hours 45 minutes

Prep Time 45 minutes

Cook Time 3 hours

Yield 2 loaves, 16-25 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups golden raisins
1 1/2 cups raisins
1 cup dates (chopped)
1 cup dried apricot (chopped)
1 cup golden fig (chopped)
1 cup blanched almond (whole)
1 cup pecans
1 1/2 cups candied citrus peel
1 cup candied cherry (halved)
1/2 cup dark rum
1 cup unsalted butter
1 cup brown sugar (packed)
4 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves

Steps:

In a large bowl mix the first nine ingredients. Pour rum over and stir. Cover and let sit overnight. Stirring occasionally.
In a large bowl cream the butter with the brown sugar until fluffy.
Beat in eggs one at a time beating well after each egg.
In a medium bowl sift 2 cups of the flour with baking powder,salt, cinnamon, allspice and cloves.
Add dry ingredients to the creamed mixture and stir well.
Toss 1/4 cup flour with the rum soaked fruits.
Pour batter over the fruit mixture and mix really well. Batter will be very thick.
Spoon into two 9 X 5 loaf pans lined with greased brown paper. Smooth the tops of the batter in the pans. If you wish arrange some candied cherries and almonds on top of batter.
Place pans in middle of the oven which has been preheated to 275°F Also place a shallow pan of water on the bottom rack. Bake for 3 to 3 1/2 hours or until toothpick comes out clean. Place loaves in pan on rack for 15 minutes to cool completely. Remove paper or foil and wrap in rum soaked cheesecloth and wrap in foil. Store in cool, dry place for several weeks.

Nutrition Facts : Calories 485.3, FatContent 22.6, SaturatedFatContent 8.5, CholesterolContent 83.4, SodiumContent 115.8, CarbohydrateContent 64.9, FiberContent 4.7, SugarContent 41.6, ProteinContent 7.6

HOT BUTTERED RUM SAUCE RECIPE - BETTYCROCKER.COM

Hot Buttered Rum Sauce Recipe - BettyCrocker.com image

Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 5 minutes

Yield 32

Number Of Ingredients 4

Ingredients

1/2 cup packed brown sugar
1/2 cup butter or margarine
2/3 cup whipping (heavy) cream
1/4 cup rum

Steps:

Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.

Nutrition Facts : Calories 75 , CarbohydrateContent 5 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 4 g, ServingSize 1 Tablespoon, SodiumContent 30 mg

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