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Rum-Infused Fruit Cake Topped With Cranberries and Pecans on Fancy Christmas China Next to Hot Tea in a Clear Glass Mug
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Rum-Infused Cranberry-Orange Fruit Cake
Prep Time
10 mins
Cook Time
1 hr 5 mins
Soak Time & Chill Time
1 d 2 hrs
Total Time
1 d 3 hrs 15 mins
 
Servings: 9
Calories: 184 kcal
Author: Simple Mills
Ingredients
Instructions
  1. In mixing bowl or food-safe container, combine cranberries, orange peel, orange juice and rum. Cover and refrigerate at least 24 hours.
  2. Preheat oven to 325 degrees F. Lightly grease 8x4-inch loaf pan with coconut oil.
  3. Into fresh bowl, drain soaked cranberries and orange peel, reserving rum and orange juice liquid for later use.
  4. In large mixing bowl, whisk together eggs, water and oil.
  5. Add baking mix; whisk until well blended.
  6. Fold in chopped pecans and soaked fruit, reserving about 1/4 cup.
  7. Into loaf pan, pour batter and smooth into even layer.
  8. Add reserved fruits and pecans on top.
  9. Bake 30 minutes. After 30 minutes, loosely cover pan with aluminum foil and bake for additional 35 minutes.
  10. While cake is still hot from oven, brush with 1 tablespoon of reserved rum and orange juice mixture. Let cool 10 minutes.
  11. Remove cake from pan, invert and brush entire cake with additional 2 to 4 tablespoons of rum-orange juice mixture. Let cool completely.
  12. When cool, wrap loaf with aluminum foil and refrigerate at least 2 hours.
Recipe Notes

Tips:
This cake's rum flavor becomes more pronounced with time. Allow to set in refrigerator 24 hours for maximum rum taste.

 

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Nutrition Facts
Rum-Infused Cranberry-Orange Fruit Cake
Amount Per Serving
Calories 184 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 55mg18%
Sodium 32mg1%
Potassium 57mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 96IU2%
Vitamin C 4mg5%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.