Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
12 servings (serving size: 1 slice)

You can still decorate a special cake for Santa by reserving some of the fruit and arranging it on top of the batter. Substitute any type of nut for pistachios, if you prefer. Covering the cake locks in steam as it cooks, keeping it moist. It's crucial to allow the cake to "cure" for at least 24 hours in the refrigerator before eating it; this allows the rum to soak in and all the flavors to marry.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Coat an 8 x 4–inch loaf pan with cooking spray; dust pan with 2 teaspoons flour. Set aside.

Step 3

Combine raisins, dried currants, pistachios, dried apricots, dried figs, and 1 1/2 tablespoons flour in a medium bowl; toss well to coat.

Step 4

Weigh or lightly spoon 5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, ground cinnamon, salt, and nutmeg in a small bowl, stirring with a whisk.

Step 5

Melt butter in a large saucepan over medium heat. Remove from heat. Stir in sugar, egg substitute, 1/4 cup rum, and rind. Add flour mixture to pan, stirring with a whisk until smooth. Gradually fold in fruit mixture. Spoon batter into prepared pan. Cover with foil.

Step 6

Bake at 325° for 1 hour or until a wooden pick inserted in center comes out with a few moist crumbs. Pierce top of cake several times with a wooden pick, and brush the remaining 1/4 cup rum over top of warm cake. Cool completely in pan on a wire rack. Remove cake from pan. Wrap cake in plastic wrap, then wrap in foil. Refrigerate 24 hours before serving.

Ratings & Reviews

ogieann's Review

ogieann
December 12, 2014
As for covering the cake, it says to cover the cake with foil before baking which would be unusual for a cake recipe. Guess that will keep it moister. Haven't tried it so wasn't sure how to rate it.....some of suggestions sound good, plan to try it.

Ratsika's Review

Dunateo
December 02, 2014
I'm a bit confused. The blurb at the top says, "Covering the cake locks in steam as it cooks, keeping it moist." But there is nothing about cooking it covered in the recipe. Or did I read it wrong?

bella'skitchen's Review

Ratsika
December 27, 2011
Very good! I made this for my mother as an alternative to the typical fruitcake, and she loved it. Only difference I made was to use walnuts instead of pistachios. It's going to become a new Christmas tradition.

blankdorie's Review

bella'skitchen
December 03, 2011
Just a question: Could I use apple or orange juice to replace the rum in this cake without altering the taste of it too much? Any comments will be appreciated. Thanks

Dunateo's Review

blankdorie
December 10, 2009
I absolutely love this recipe. The first time I made it, I followed the recipe, except I used dried cherries in the place of raisins and walnuts in the place of pistachios. The second time I made this, I soaked the fruit in the rum. I must say, I liked the second way best. The cake is very most and the recipe is easy.

kpmeq45's Review

kpmeq45
January 03, 2009
Great way to enjoy fruitcake during the holidays - so much better than anything I've had from the store. I added my favorite dried fruit and skipped the currants.