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Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)

See full recipe on: Martha Stewart



Ingredients

1 pound pitted prunes (2 1/4 cups)
1 pound dark raisins (2 3/4 cups)
1 pound dried currants (3 1/2 cups)
1 pound dried cherries (3 1/3 cups)
3 ounces candied citrus peel, orange and lemon (1/2 cup)
3 ounces candied ginger (1/2 cup)
1 (750 ml) bottle dark rum, plus more for brushing cakes
1 (750 ml) bottle ruby port or manischewitz wine
2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
4 cups all-purpose flour, plus more for pans
4 ounces blanched almonds (2/3 cup)
1/3 cup boiling water
1/4 cup unsweetened cocoa powder
2 1/2 cups packed dark-brown sugar
1 tablespoon pure vanilla extract
10 large eggs, at room temperature
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 cup molasses or cane sugar
Confectioners' sugar or royal icing, for serving

Nutrition 42 servings

Per Serving % Daily Value
Calories 410
Fat 11g 18%
Carbs 61g 20%
Protein 4g 9%
Fiber 3g 14%
Cholesterol 67mg 22%
Sodium 71mg 2%
     
Fat
Carbs
Protein

Preparation






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