- 15 minutes
- 60- 65 minutes
- 12 servings
Fruitcake is a Southern tradition in many households. We've made this one super moist and flavorful with plenty of citrus and a splash of white rum mixed with lemon for a syrup that will leave the cake super moist for days. Orange oil is the made from the rinds of oranges, nothing added. You can locate this at specialty baking stores or on Amazon (in grocery).
- Zest the orange, lemon and 2 limes. Set the zest in a small bowl and squeeze in the juice from those fruits. Set aside. Preheat the oven to 350 degrees F. Prepare a 12-cup Bundt or tube pan, by brushing on vegetable shortening and coating with flour. Shake any excess flour out.
- In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream together the softened butter and sugar until they are fluffy.
- Add the eggs, one at a time to incorporate. Scrape the bottoms and sides of the bowl occasionally with a rubber spatula.
- Add the zest and juice from the orange, lemon and 2 limes. Add the lemon oil and incorporate into the batter.
- Add the flour, baking soda, and baking powder and incorporate. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
- Add the dried fruit and nuts and fold into the batter.
- Pour the cake batter into the prepared pan. Bake in a preheated 350 F degree oven for about 60-65 minutes. Or until when you press on the cake, it bounces back. You can also check if the cake is done by inserting a toothpick, when it comes out clean, it's ready.
- In a small saucepan, over medium heat, combine the lemon juice and sugar. Once dissolved, remove from the heat and add the white rum. Use a toothpick to make a few holes in the cake. Spoon the mixture over the cake, while it's still in the baking pan. Allow the cake to cool for 1-2 hours in the pan. Then turn out onto a parchment lined half sheet pan. Cut in slices to serve. Keep the cake covered and store at room temperature.