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Ingredients:
| 2 | cups (400 g) | raisins (sultanas/golden) |
| 2 | cups (450 g) | candied glazed fruits |
| 1 | cup (200 g) | candied red and green cherries |
| 1 | cup (235 g) | rum |
| 1 | tsp (5 g) | iodized fine salt |
| 1-1/2 | tsp (4.2 g) | cinnamon powder |
| 1/4 | tsp (0.6 g) | ground cloves |
| 1/4 | tsp (0.1 g) | all spice powder |
| 1/4 | tsp (0.6 g) | ground nutmeg |
| 1 | tsp (4 g) | BAKE BEST BAKING POWDER |
| 3 | cups (360 g) | BARON ALL PURPOSE FLOUR |
| 2 | cups (200 g) | lightly toasted nuts (walnuts, almonds or pecan) |
| 1 | cup (200 g) | candied red and green cherries |
| 1/2 | cup (100 g) | sugar |
| 1 | cup | water |
| 2 | cups (470 g) | rum |
Procedure:
1. Prepare marinated fruits by combining raisins, glazed fruits, candied cherries and rum in a bowl. Cover and marinate in a cool area overnight.
2. Line two 9x5x3-inch loaf pans with parchment or baking paper. Set aside.
3. Preheat oven to 149oC (300°F).
4. Prepare fruitcake batter by combining all dry ingredients in a bowl and then set aside.
5. In another bowl, beat butter with brown sugar until light and fluffy. Add eggs one at a time.
6. Add dry ingredients and marinated fruits. Pour batter into prepared pans. Top with nuts and cherries. Bake for 2 hours or until toothpick inserted in the center comes out clean. Place on a cooling rack.
7. Prepare syrup by combining sugar and water. Bring to boil and then add rum. Simmer once and then pour over fruitcake loaves.
8. Cool down fruitcake loaves completely and then wrap in plastic. Store in the chiller for up to 6 to 8 weeks to cure.
Makes 32 servings.
(Yield: 32 slices/1 slice per serving)
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