Moist and Boozy Fruitcake with Rum and Port

1. Soak the Fruits

Gather your selection of dried fruits, candied citrus peel, and glacé cherries. Soak these in a mixture of dark rum and Manischewitz wine for at least two weeks, stirring daily.

2. Prepare Burnt Sugar Essence

Prepare your burnt sugar essence, if making homemade, at any time during the fruit soaking period.

3. Grind the Fruit Mixture

After the fruit has soaked, grind the mixture using a food processor or grinder to ensure a consistent texture.

4. Prepare the Cake Batter

In a large mixing bowl, combine the ground fruit mixture with eggs, softened butter, sugar, and burnt sugar essence until well combined.

5. Bake the Fruitcake

Preheat the oven and pour the batter into a prepared baking pan. Bake until the cake is firm to the touch.

6. Douse with Alcohol

Once baked, cool the cake and then douse it with additional dark rum and Manischewitz wine.

7. Rest the Cake

Allow the cake to rest for a few days to let the flavors meld together.

8. Apply Royal Icing

Frost the cake with royal icing to add a sweet contrast and finish the cake.