Rum Fruitcake

Name: Rum Fruitcake
Ingredients: 1/4 cup dried mango; 1/2 cup currants; 1/2 cup coconut; 1/2 cup dried papaya; 1 teaspoon orange zest; 1/2 cup rum (dark is the best!); 3 tablespoons rum; 4 tablespoons butter; 3/4 cup sugar; 1/2 teaspoon salt; 1 large egg; 1 teaspoon vanilla; 2 cups flour; 1/2 tablespoon baking powder; 1/2 tablespoon baking soda; 1/2 cup sour cream

16 ingredients

10 steps

Ingredients

1/4 cup dried mango
1/2 cup currants
1/2 cup coconut
1/2 cup dried papaya
1 teaspoon orange zest
1/2 cup rum (dark is the best!)
3 tablespoons rum
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
2 cups flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/2 cup sour cream

Directions

1

soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
2

cream butter and sugar.
3

Add egg, vanilla and sour cream.
4

sift together flour, salt, baking soda, baking powder.
5

Add butter and flour mixture together. Stir.
6

Add fruit mixture and coconut.
7

(if too dry add just a little more rum!).
8

Place mixture in a bundt pan.
9

Bake at 325 degrees 1 1/2 hours or until cake is done!
10

While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.