AuthorBreville PHRich, fluffy, full of fragrance and a light crisp surface this fruitcake recipe is the best dessert gift you can give this holiday. Jazzed up with rum and butter, this symbolic cake will shine on the dinner tables and turn the taste buds of even the most skeptical holiday guest. Whether you pair it with coffee, tea or wine, it’s best eaten when shared.
Combine the dried fruit with ¾ cup rum in a bowl. Cover and let soak for 1 hour. (If your prefer stronger rum infusion soak it overnight)
Using the Breville Smart Oven Pro, preheat the oven to 170°C. Lightly grease Bundt pan with oil or butter.
To prepare the cake: Using the Breville Bakery Boss scraper beater attachment beat together the butter, brown sugar,baking powder, salt and spices.
Beat in the eggs one at time.
Mix in the 1/4 cup milk alternately with the flour, then add the rum, molasses and mix until combined.
Fold in the nuts, fruit/rum mixture, and candied cherries.
Spoon the batter into the prepared bundt pan, filling them about three-quarters full.
Bake the cake for 1 hour. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
Remove the cake from the oven, and let them cool slightly.
To finish: Leave the cakes in the pans, and brush with the rum. Let it soak in, then brush with more, until you've used about 1/3 of the liquid. Allow the cakes to sit for about 45 minutes, to firm up and soak up the liquid. Then turn them out onto a serving plate and brush with the remaining rum.
When completely cool, wrap the cakes airtight, and let rest at least 48 hours before serving. You may store the cakes for up to a month, brushing with liquor.
For easiest slicing, refrigerate the cakes. Let the slices warm to room temperature before serving.Garnish with fresh mint leaves and sliced strawberries.
Ingredients
Directions
Combine the dried fruit with ¾ cup rum in a bowl. Cover and let soak for 1 hour. (If your prefer stronger rum infusion soak it overnight)
Using the Breville Smart Oven Pro, preheat the oven to 170°C. Lightly grease Bundt pan with oil or butter.
To prepare the cake: Using the Breville Bakery Boss scraper beater attachment beat together the butter, brown sugar,baking powder, salt and spices.
Beat in the eggs one at time.
Mix in the 1/4 cup milk alternately with the flour, then add the rum, molasses and mix until combined.
Fold in the nuts, fruit/rum mixture, and candied cherries.
Spoon the batter into the prepared bundt pan, filling them about three-quarters full.
Bake the cake for 1 hour. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
Remove the cake from the oven, and let them cool slightly.
To finish: Leave the cakes in the pans, and brush with the rum. Let it soak in, then brush with more, until you've used about 1/3 of the liquid. Allow the cakes to sit for about 45 minutes, to firm up and soak up the liquid. Then turn them out onto a serving plate and brush with the remaining rum.
When completely cool, wrap the cakes airtight, and let rest at least 48 hours before serving. You may store the cakes for up to a month, brushing with liquor.
For easiest slicing, refrigerate the cakes. Let the slices warm to room temperature before serving.Garnish with fresh mint leaves and sliced strawberries.
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