Description
A classic Cherry Fruitcake filled with maraschino cherries, candied pineapple, and pecans, moistened with dark rum and light corn syrup. Perfect for holidays or special occasions.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 pound diced candied pineapple
- 32 ounces maraschino cherries, drained
- 18 ounces pecan halves
- 6 large eggs
- 1/3 cup dark rum
- 1/4 cup light corn syrup
Instructions
- Preheat oven to 300°F. Line a 9×5 inch loaf pan with parchment paper and lightly grease.
- In a large bowl, combine flour, sugar, baking powder, and salt. Toss in candied pineapple, drained cherries, and pecans.
- In a separate bowl, beat the eggs, then mix in rum and corn syrup until smooth.
- Fold wet ingredients into dry mixture until evenly combined.
- Transfer batter into prepared loaf pan, pressing down lightly.
- Bake for 1 hour and 45 minutes, until cake is firm and golden.
- Cool completely before removing from pan. Optionally brush top with extra rum.
- Slice thick and serve, optionally with whipped cream or ice cream.
Notes
- Drain cherries well to prevent excess moisture.
- Let the cake rest for a day to allow flavors to meld.
- Line the pan with parchment to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg