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Brugal Anejo Rum Fruitcake Recipe

Fruitcake is one of those things that gets a bad rap. Creepy candied fruits in colors not found in nature definitely don’t help the reputation of fruitcake, but a good fruitcake can be a relatively easy thing to make for the holidays and a pleasant surprise for those not experienced with the pleasures of fruitcake. The keys to good fruitcake are pretty simple, good quality fruits and nuts, and good quality liquor. While some fruitcake recipes call for a combination of liquors, from cognac to whiskey to liqueurs, I prefer to use a good quality rum like Brugal anejo so that the flavors don’t become muddied. Be warned, this recipe will make the best fruitcake you’ve ever had, but you’ll probably need to pick up at least 2 bottles of Brugal anejo in order to make these fruitcakes. Maybe just pick up 3 and enjoy the third bottle with some Brugal anejo rum fruitcake at Christmas dinner this year. The key is to feed the fruitcakes rum every 2 to 3 days to keep them moist and help let the flavors get to know each other.

Brugal Anejo Rum Fruitcake Recipe

yields 2 fruitcakes


  • 2 c Brugal anejo rum plus additional for feeding the fruitcakes
  • 2 c currants
  • 2 c raisins
  • 1 c dried cherries
  • 1 c dried blueberries
  • 1 c dried cranberries
  • 1 c dried apricots, chopped
  • zest of 2 lemons
  • zest of 2 oranges
  • approximately 1/2 bag, Ginger Chimes (ginger chews), chopped
  • 2 c brown sugar
  • 2 1/2 sticks butter
  • 2 c good apple cider
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 4 eggs
  • 3 1/2 c flour
  • 3 tsp salt
  • 1 c toasted pecans


  • Preheat oven to 325 degrees.
  • In a large bowl, combine all fruits, ginger chimes, zests and Brugal rum and stir to combine. Cover and let stand overnight.
  • Add fruit and liquid mixture to a medium saucepan. Add brown sugar, apple cider and spices. Bring to a boil stirring frequently and simmer for 5 minutes.
  • Remove from heat and let come to room temperature.
  • Combine all dry ingredients.
  • Stir dry ingredients into fruit mixture quicklywith a wooden spoon.
  • Fold in eggs one at a time until incorporated.
  • Fold in pecans.
  • Spread batter evenly between two greased or nonstick¬†10 in loaf pans.
  • Bake for approximately 1 hour or until a toothpick inserted into the center comes out clean.
  • Let cool on a baking rack before removing fruitcakes.
  • Every 2-3 days, feed the fruitcake with additional Brugal anejo rum (approximately 2 oz per cake) by brushing the cake with rum to allow the rum to be absorbed.