If you plan on making Christmas fruit cake this year, the time has come to begin preparation. When it comes to soaking your dried fruit in alcohol, longer is better. June is not too early for those who like to get a jump on things.
Approaching the end of September now, time is running short. But better late than never, and even if you’re reading this a month from now, you can still make it.
A full-sized fruitcake generally calls for about 1 kilogram of dried fruit. I like to add some nuts as well, for a total weight of 1.1 kilograms. You can use whatever combination of fruits you like. Scroll down to see what I used this year. Weights are approximate.
- Preparation Time
20 minutes
Ingredients
- 200 g candied peel
- 200 g dried sultanas
- 150 g dried figs
- 50 g prunes
- 75 g dried pineapple
- 25 g dried mango
- 100 g dried cherries
- 150 g dried currants
- 50 g dried cranberries
- 75 g pecans
- 25 g almonds
- about 750 ml black rum, enough to cover fruit.
Instructions
- Weigh out your fruit in whatever combination you like for a total of 1 kilogram.
- Add 100 grams of nuts.
- For larger fruits such as figs, prunes, pineapple and mango, make sure you chop them into small pieces. Chop nuts as well.
- Mix all your fruit together and place in a large glass jar with a tight fitting lid.
- Pour hard liquor of your choice over the fruit until it is just covered. Cover tightly and store away from sunlight until November.
