Filipino Christmas Fruitcake
Moist Filipino Christmas Fruitcake with Rum-Soaked Fruits, Local Candies, Nuts & Warm Spices
Ingredients:
1 cup raisins
1 cup golden raisins
1 cup chopped prunes
1 cup red + green candied cherries
1/2 cup candied pineapple
1/2 cup local Filipino candies (like yema or pastillas), chopped
1/2 cup cashews or pili nuts
1/2 cup dark rum or brandy
1 cup butter, softened
1 cup brown sugar
4 eggs
1 ¾ cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove powder
1 teaspoon vanilla
1 teaspoon calamansi zest (or lemon zest)
1/4 cup molasses or dark syrup
Directions:
Combine raisins, prunes, cherries, pineapple, and Filipino candies. Pour rum over the mixture and soak overnight.
Preheat oven to 325°F (160°C).
Cream butter and brown sugar until fluffy.
Add eggs one at a time.
Stir in vanilla, calamansi zest, and molasses.
Mix flour, baking powder, and spices in a separate bowl.
Fold dry ingredients into wet mixture.
Add the soaked fruit mixture and nuts.
Pour batter into a lined loaf or round pan.
Bake 60–75 minutes or until a toothpick comes out clean.
Brush with extra rum after cooling (optional).
Prep Time: 25 minutes | Cooking Time: 1 hour | Total Time varies with soaking
Kcal: 430 kcal | Servings: 10–12