Moist and Boozy Fruitcake with Rum and Port

1. Macerate the Fruit

In a large container, combine the prunes, raisins, currants, cherries, candied citrus peel, and candied ginger. Pour in the bottle of dark rum and the bottle of Ruby Port or Manischewitz wine. Let the fruit soak for at least two weeks, stirring once a day, so it absorbs the rich flavors and becomes perfectly plump.

2. Prepare the Pans

On the day you plan to bake, start by buttering and flouring your chosen cake pans. Line them with parchment paper to ensure the cakes release easily after baking.

3. Process Almonds and Fruit

Grind the blanched almonds in a food processor and stir them into the macerated fruit mixture. Pulse the entire fruit mixture until it forms a paste, which will later infuse the batter with its deep, complex taste.

4. Mix Cocoa

In a small bowl, whisk together the boiling water and unsweetened cocoa powder until smooth. This mixture will add a rich, chocolatey undertone to your cake.

5. Cream Butter and Sugar

In a large mixing bowl, cream the room-temperature butter with the dark brown sugar until the mixture is fluffy and lighter in color. This step incorporates air, which is essential for a lighter cake texture. Blend in the vanilla extract, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

6. Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, freshly grated nutmeg, and baking soda. Gently fold this dry mixture into the butter and sugar mixture until just combined. Overmixing can lead to a dense cake, so be gentle.

7. Add Cocoa and Molasses

Stir in the cocoa mixture and molasses into the batter, combining them thoroughly to enhance the cake's rich flavor and dark color.

8. Incorporate Fruit

With a spatula, fold the fruit paste into the batter. Ensure the fruit is evenly distributed throughout, as it is the star of this cake.

9. Bake

Pour the batter into the prepared cake pans. Bake in a preheated oven at 250°F for about 2½ hours. The low temperature and long baking time allow the flavors to meld beautifully and the cake to achieve a perfect texture.

10. Brush and Wrap

Once out of the oven, brush the cakes with additional dark rum while they are still warm. This step enhances the boozy aroma and keeps the cakes moist. Let them cool completely before wrapping them in cheesecloth and foil. Store them for at least three days, or up to a month, to allow the flavors to mature.

11. Serve

When you’re ready to serve, sift confectioners’ sugar over the top or ice the cakes with Royal Icing for an elegant finish. Enjoy the dense, flavorful slice with a cup of tea or coffee, savoring the rich, boozy notes and the harmony of dried fruits and spices.