Spiced Rum Fruitcake - Christmas Dessert

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups chopped walnuts
• 1 package (8 ounces) pitted dates, chopped
• 1 cup maraschino cherries, halved
• 1/2 cup dried mangoes, chopped
• 3 large eggs, room temperature
• 3/4 cup packed brown sugar
• 1 cup spiced rum, divided

Directions

1. Preheat oven to 300°. Line a 9x5-in. loaf pan with parchment, letting ends extend up sides of pan; grease and set aside.
2. In a large bowl, mix the flour, baking powder and salt. Add the walnuts, dates, cherries and mangoes; toss to coat. In a small bowl, whisk the eggs, brown sugar and 1/2 cup rum until blended; stir into fruit mixture. Transfer to prepared pan.
3. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour remaining rum over cake. Cool completely. Wrap tightly and store in a cool, dry place overnight. Cut with a serrated knife.

Test Kitchen tips
Try leftover slices toasted and spread with spiced cream cheese.
Traditional fruitcake can be stored in the refrigerator up to 2-3 months.

Nutrition Facts1 slice: 256 calories, 11g fat (1g saturated fat), 35mg cholesterol, 96mg sodium, 35g carbohydrate (25g sugars, 3g fiber), 4g protein.