Recipe listed below in the description. This fruit cake is a classic old recipe with lots of butter and rum. Fruits and nuts can be your choice. This is kind of like a made to your specifications fruitcake. It is very moist and even if you choose not to age it the cake is still very moist. My choice is never to use citron but only candied orange peel. Making a fruitcake for Christmas use to be a family tradition in this country however, now it seems not as many people are making them home made. I think some form of alcoholic drink was used in fruitcakes to preserve them and to add flavor. All the alcohol evaporates and just leaves the taste behind. My mother did not believe anyone should use alcohol, not even for flavoring a fruitcake so she always used Welch's grape juice instead of wine in her recipe.

Here's the recipe:
OLD FASHION RUM FRUIT CAKE
2 14 cups sifted allpurpose flour
1 1/2 cups butter
1 1/2 cups sugar
6 large eggs
3/4 cup dark corn syrup
1 cup light rum
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground nutmeg
1/2 teaspoon salt
Beat all together until smooth and sugar is dissolved, about 5 minutes.

Fruit and nuts
3 cups chopped pecans and/ or walnuts
4 ounces diced candied orange peel
8 ounces candied pineapple
8 ounces candied green cherries
16 ounces red candied cherries
8 ounces chopped dates
2 tablespoon crystallized ginger snipped into small pieces

Dredge fruit and nuts in 2 1/4 cups sifted allpurpose flour.
Pour batter over fruits and nuts making sure all are covered.
Line and grease large tube pan, see my video    • Lining Tube Pan  
Spoon into large tube pan.
Bake in slow 250 degree oven for 2 2 1/2 hours or until toothpick inserted into center of cake comes out clean.
Remove from oven when done and pour 1/2 cup rum over cake. Allow to cool in pan overnight.
Next morning remove from pan, then slowly remove paper lining. At this point you can also add another 1/2 cup of rum. Age 12 weeks in bottom of refrigerator.
Thanks for watching.
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