Rum Fruitcake Recipe

Fruitcake Ingredient and Baking Instructions

Fruitcake Cake:
• 1 cup pecans, chopped
• 1 pkg Moist Deluxe Spice Cake Mix
• 1 pkg butterscotch instant pudding
• 4 lrg eggs
• 1/2 cup heavy whipping cream
• 1/2 cup butter, melted
• 1/2 cup rum
Fruitcake Glaze:
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/4 cup rum to desired taste

Fruit Preparation:
• 1/2 cup candied mixed fruit, finely chopped
• 1/4 cup rum
• Soak fruit in rum for 24 hours.
Optional:
• 1/2 tsp cinnamon, ground
• 1/4 tsp nutmeg, ground

Cake Instructions
1. Preheat oven to 325 degrees.
2. Grease and flour 12 cup Bundt pan.
3. Sprinkle nuts on bottom of pan.
4. Mix cake mix, eggs, heavy whipping cream, butter, finely chopped candied fruit with remaining rum plus 1/2 cup rum and pour over nuts.
5. Bake 1 hour, cool.
6. Invert onto serving plate and spoon glaze evenly over top and sides.

Glaze:
1. Melt butter in sauce pan.
2. Stir in 1/4 cup water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat, add rum.
5. Spoon over cool cake.

Source: Duncan Hines