Chocolate Rum Fruitcake

Lisa UK posted 11-23-99 3:44 PM

Chocolate Rum Fruitcake

2 c. sifted all-purpose flour
1 1/4 c. sugar
2 TBS unsweetened cocoa powder
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. salt
1 1/2 c. applesauce
1/2 c. milk
2 TBS dark rum
1 c. pecans, chopped
1 c. raisins, chopped
1/2 c. pitted dates, chopped
1/4 c. dark rum


Preheat oven to 350° F and grease and flour a 9-inch tube pan with removable bottom.

Sift together flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice and salt into a bowl. Mix in applesauce, milk and 2 TBS. Rum. Mix in pecans, raisins, and dates. Pour into prepared pan.

Bake in preheated moderate oven (350) for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.

Remove cake from pan to wire rack. Slowly pour 1/4 cup rum over cake while still hot. Cool to room temperature. Wrap in aluminum foil. Refrigerate at least 24 hrs. Garnish with apple slices dipped in chocolate, pecans and glace cherries, if you wish.


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