Best Rum Fruit Cake Recipe Ever

What is the best rum fruit cake recipe ever? I believe I have that fruit cake recipe perfected for you to make for more Christmas holiday cheer. The recipe is for moist fruit cakes that are flavorful and colorful fruit desserts, that pack a little punch from the rum alcohol ingredient.

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I bake up a batch of fruit cakes to decorate green fruit cake deserts for St. Patrick's Day and St. Urho's Day holidays. Fruit cakes are awesome to have on hand for birthdays and other special occasions. People even use fruit cakes for wedding cakes and they are a lovely treat for a wedding anniversary.


I have some very colorful and fancy fruit cakes photos to see below.
Fruit cakes are not just for Christmas. They are special treats for any day.

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Ingredients and Instructions

Prep and Cook Time

Prep time: 48 hours

Cook time: 1 hour 45 min

Ready in: 49 hours 45 min

Yields: 10 Small Loafs

Prep time will vary depending on how long you decide to soak the fruit in rum.
Cook time will vary depending on the size of baking pans you use.

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Fruit Cake Ingredients

• 16 Oz Pitted dates
• 32 Oz Candied red whole cherries
• 24 Oz Candied green whole cherries
• 24 Oz Candied pineapple
• 16 Oz Pecans, Optional nuts you choose
• 3 Cups Apple sauce
• 1 Cup Coconut oil, Or, 1 cup butter
• 1 1/2 Cups White sugar, Or, raw sugar
• 4 1/2 Cups All purpose flour
• 1 Teaspoon Salt
• 4 Teaspoons Baking soda
• 1/2 Teaspoon Nutmeg
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 2 Teaspoons Vanilla
• 2 3/4 Cups Coconut rum, To taste
• 1 1/2 Cups Brandy, To taste

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A Note About Sugar, Eggs, and Fruit

Sugar: The sugar ingredient for the rum fruit cakes can be your personal choice: white sugar (refined) vs raw sugar (unrefined). I prefer to use raw sugar in my original recipes because it is a healthier choice than white sugar. I have used both, and these cakes turned out tasting yummy good with either sugar ingredient.



Eggs: This recipe contains no eggs, and if you use coconut oil rather than butter, you will have a delicious recipe that is healthier.

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Fruit: Remember to reserve fruit and nuts for the toppings or just use extra ingredients of your choosing and personal taste. Knowing what loved ones think is your best fruit cake recipe ever is important when it comes to celebrating the Christmas holidays.



Fruit Cake Instructions

1. Soak the fruit (the dates, cherries [red and green], and pineapple) in 2 cups of coconut rum for 24-48 hours or more covered, stirring occasionally. I eat an ounce or two during the soaking to see if it is done! I generally add lots of fruits to the recipe, because it looks so yummy and tastes delicious.
2. Combine: 3 cups boiling applesauce, 1 cup coconut oil (or 1 cup butter optional), and 1 ½ cup sugar (or use raw cane sugar).
3. Pour applesauce over sugar & butter (or coconut oil, whichever you used). Blend together well.
4. Add 4 ½ cups flour, 1 teaspoon salt, 4 teaspoons baking soda, ½ teaspoon nutmeg, 1 teaspoon cinnamon, and 2 teaspoons vanilla to your applesauce/butter mixture.
5. Toss in the fruit and (reserve cherries and about 50 pecans for toppings).
6. Fill 10 small, buttered loaf pans. Use parchment paper liners in the bottoms for easy removal.
7. Top with one cherry in the center and five pecans for flower petals (optional). Or cover cakes with fruit. Cut them in half and place them cut side down to make the fruit stretch further.
8. Bake at 300 degrees for 1 1/2 to 2 hours. Do the toothpick poke, and if it comes out clean, they are done. Miniature loaves will take less time than larger loafs.
9. (Optional) Cool loaves in the pans, then drizzle 2-3 tbsp coconut rum on tops, cover, and allow to rest several hours or overnight until the loaves absorb the rum. Repeat up to 1-4 times over a week's time.
10. (Optional) Remove cakes from pans. Wrap each loaf with brandy soaked cheesecloth (then, tightly wrap with plastic cling wrap and then in aluminum foil). You can use more coconut rum for the cheesecloth.
11. (Optional) Wrap (or use brandy). Wait 2 weeks or longer for the cakes to mellow. The fruit cakes taste better with age when the tannins are released from the fruits.

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