Things You'll Need:
- 9-by-15 inch loaf pan
- Butter or shortening to grease the pan
- 3 cups walnut halves
- 8 oz. of candied cherries
- 8 oz. of chopped dates
- 4 oz. candied pineapple
- 3/4 cup sifted all purpose flour
- 3/4 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 lightly beaten eggs
- 3 tbsp. dark rum
- 1 tbsp. grated orange peel
- 1 tsp. vanilla
- 4 tbsp. butter
- 1/2 cup brandy or rum
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Step 1
Preheat your oven to 300 degrees F. Smear butter or shortening into a 9-by-15 inch loaf pan so the bread won't stick when it's done cooking.
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Step 2
Mix 3 cups of walnut halves with 8 oz. of candied cherries and 8 oz. of chopped dates. Mix in 4 oz. of candied pineapple. Set aside the mixture when you're finished.
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Step 3
Mix 3/4 cups of sifted, all purpose flour, 3/4 cups of sugar, 1/2 tsp. of baking soda and 1/2 tsp. of salt.
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Step 4
Sift the flour and sugar mixture over the walnuts and fruit. Mix them together until the surfaces of the walnuts and fruit are completely covered.
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Step 5
Mix 3 lightly beaten eggs, 3 tbsp. dark rum, 1 tbsp. grated orange peel and 1 tsp. of vanilla.
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Step 6
Put the entire mixture into the greased pan. Spread it around so it's evenly distributed in the pan and put it in your preheated oven.
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Step 7
Bake the fruitcake for about 1 hour and 45 minutes. It will look golden brown on the top when it's finished. Allow it to cool.
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Step 8
Make the fruitcake glaze. Melt 4 tbsp. of butter and stir in 1/2 cup of rum or brandy and 1/2 cup of sugar.
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Step 9
Pour half of the glaze on top of the fruitcake as soon as it comes out of the oven. Wait for the fruitcake to cool, then turn the fruitcake over and pour the rest of the glaze on the bottom.
