Dark Rum Fruitcake - Traditional Newfoundland
  • Yield: 1
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Serving:
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Dark Rum Fruitcake - Traditional Newfoundland

By November 6, 2016

Traditional Newfoundland Dark Rum Fruit Cake
Traditional Newfoundland Dark Rum Fruitcake is so delicious and packed full of fruit and very moist, made mostly at Christmas time and for weddings.

Hi and Welcome to our website!

When you think of dark rum fruitcake you can't help but think of a family gathering at Christmas time, or a big wedding. This dark rum fruitcake is so full of spicy flavours and packed full of dried fruits and dates, nice and moist , with lots of silky dark molasses. Topped off with dark rum of choice inside and out, wrapped in a soaking rum cheese cloth to lock in the rich flavours. This cake is two thumbs up by many people who have made it before, making them in small loaf pans is great this way you can keep them wrapped in rum cheese cloth until they are all eaten.

Traditional Newfoundland Dark Rum Fruit Cake
This dark rum fruitcake is packed full of dried fruit.

I'm going to share a couple more recipes and links to them for you to check them out or maybe make them.

DARK RUM FRUITCAKE
Small foil tins of dark rum fruitcake for gifts.
DARK RUM FRUITCAKE
Baked and ready to wrap with rum soaked cheese cloth.

Traditional Newfoundland Christmas Fruit Bread

Christmas Fruit Bread
Delicious Christmas Fruit Bread made with mixed dried fruit and braided into a wreath.

Check out this one!

Traditional Newfoundland Cherry Cake

Cherry Cake
Cherry cake with a sprinkle of snowflakes topping

I'm going to also share with you a link to our cookbooks one released in February 2017 and the other released in October 2020!

https://www.bonitaskitchen.com/cookbook

Cookbooks
New cookbook, A Little Taste of Home and Old cookbook, Traditional Newfoundland recipes and cooking

Ingredients

Instructions

Pre-heat your oven to 325°, set timer to 45 minutes bake time, or depending on your oven.

Method:

  • In a medium bowl with lid, add all of your chopped fruits and add 1/4 cup dark rum cover and soak over night or few hours at room temperature.
  • In a large bowl, cream together butter and brown sugar, add egg mix together.
  • In another bowl sift together flour, baking soda, sea salt and cinnamon. 
  • Then in another small bowl add molasses and milk mix together. Then start mixing into butter and sugar in three batches, alternating flour mixture and molasses mixture until all is incorporate together. 
  • Then fold in your soaked rum and fruit mixture to the batter.
  • Line a 6 x 3 inch spring release pan with parchment paper and put oil around the inside. Scoop your batter into your pan and place in your pre-heated 325°F oven for 45 minute or until baked. When your time is up poke a tooth pick or knife into cake if it comes out clean your cake is ready.
  • Remove from oven let cool for 10 minutes in pan then remove cake and place on a cooling rack, when totally cooled sprinkle one tbsp or more of dark rum over top.
  • Pre-soak a piece of cheese cloth in a 1/4 cup of dark rum, after spread cheese cloth out on counter place your cake inside and wrap around cake, then have a piece of parchment paper to wrap around the cake and cheese cloth.
  • Then place your cake in a airlock container with lid for 10 weeks or ready to eat in 11 days. Store in a cool place in your house, If you like to store it longer you can double the amount of dark rum, or freeze, if you can't wait 11 days to eat your cake just re-open your container and enjoy.

BAKING TIPS: 

  • Date your cake and the container for your records of when you made and stored the cake.
  • When making a fruit cake you can add any amount of fruit, nuts or raisins to the batter, this recipe make one small cake.
  • Double recipe for larger cake or 2 loafs.
  • Red and green cherries and mixed fruit, these items are found in your baking section at your grocery store.
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4.8 stars - based on 5 review(s)
Traditional Newfoundland Dark Rum Fruit Cake
 Dark Rum Fruitcake this delicious cake is packed full of fruit and very moist. This was a Christmas Tradition by most Newfoundlanders and Labradorians.

This dark rum fruitcake is full of rich texture, nice and moist packed full of dried fruit. Delicious!

I can’t say enough good things about my dark rum fruitcake, when making this cake you can add as more dried fruit, raisins, dates or plums as you like.

Traditional Newfoundland Dark Fruit Cake
Dark Rum Fruitcake full of spicy flavours and silky molasses with dried fruits and dark rum.

I can remember my mom making this recipe just before Christmas time and the house just smelling heavenly, there is nothing like it.

Check out another Christmas cake recipe we enjoyed to make.

Traditional Newfoundland Apricot Cake

Apricot Cake
A piece of Apricot Cake topped with whipped cream and powdered icing sugar, the plate got a cinnamon star and a side of cherries and dried apricots.

There are so many delicious fruit cake recipes out there to make, whats so lovely about our recipes you can view our step by step video tutorial to make our fruitcake. Thank you so much for stopping by and visiting our website and reading my blog, its because of you we continue to post more and more videos and recipes for you to enjoy. Please leave us a message before you go telling us what you think about this recipe or anyone of my recipes on this page.

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Thank You and Enjoy Bonita 🙂
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Baking, Cakes, dark rum fruit cake, Fruits, RumWith 16 comments