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Delicious Nut, Rum Fruit Cake Recipe

Start this nut, rum fruit cake recipe today so it grows more flavorful each day. Delicious and loaded with cherries, dried pineapple, raisins and apricots, this rum fruitcake also contains almonds and hazelnuts, but substitute for your favorite dried fruits and nuts.
Rum Fruit Cake Recipe on decoupage plate

Let’s make one thing perfectly clear.

This is not a fruit cake. It is a fruit bread. With hazelnuts. And rum. And dried cherries and dried pineapple and even golden raisins.

God forbid if this heavenly creation should be called a fruit cake. You might think I’m a fruitcake!

I mean really. The rum fruit cake recipe might be this blogger’s demise, because we all know how people hate fruitcake.  

I wouldn’t want to be seen as trying to turn away readers now, would I?

It isn’t like I have many to turn away and I do so appreciate all of my loyal fans.

So God forbid, if I call this a fruit cake with rum.

Heavens to Betsy. Where did the fruit cake get such a bad rap?

Perhaps it is the boxed cakes that appear in the grocery, laden with sugary fruits and citron, and wrapped in cellophane for $5.

Now that is as nutty as a fruitcake-I mean really-how can anyone make a fruitcake that sells for $5?

I didn’t add up the cost of the ingredients in this cake, but let’s just say that I’m sure it cost me more than $5.

Shoot- the shot of rum in this cake (I mean bread) is worth that alone. Just sayin’.


Apparently it was Johnny Carson who joked that there was only one fruitcake in this world and it got passed from family to family.

Everywhere else in the world the fruitcake is esteemed.

In Britain it is even served as wedding cake.

Now that’s sure to get the bride and groom off to a great start, isn’t it?

Rum Fruit cake Recipe

Here in Manitou Springs-near Colorado Springs- they even have the great fruitcake toss. Really.

Even you can attend on the first Saturday of January that is if it is still happening!

Personally, I feel the dear old fruit cake has gotten a bad rap.

Perhaps it is the neon day glow colors that emerge from those cellophane wrappers, that make me think the poor dear is radioactive.

Well, I hope you can see that my baby- so beautifully swaddled in natural cheesecloth- is pure and simple.

And purely and simply delectable. No neon colors. Only the natural taste of fruit and rum in this recipe for fruit cake with rum.

Let’s not leave out the rum.

After all, the holidays wouldn’t be the holidays, if there wasn’t a fruitcake running around, now would it?

Rum Fruit Cake Recipe on decoupage plate with one wrapped in cheesecloth


So call it what you will. Fruit cake. Fruit Bread. Even those nuttier than a fruitcake, generally know good food.

And this rum fruit cake recipe certainly qualifies as totally delicious!


More to Try:

Italian Pan Forte


gingerbread cake with molasses frosting
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rum and fruit cake recipe

Rum and Fruit Cake Recipe

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  • Author: Abbe Odenwalder
  • Prep Time: 45 Minutes
  • Cook Time: 2.5 hours
  • Total Time: 0 hours
  • Yield: 2 cakes 1x
  • Category: Dessert
  • Cuisine: American


This simple fruit cake is full of flavor and as long as you are a lover of rum and dried fruit and nuts, then you will live this cake!


Units Scale

Rum Fruit Bread Cake with Dried Fruits

1/2 c dried pineapple chopped into 1/2″ pieces
1/2 c chopped dried apricots
1/2 c gold raisins
1/2 c dried cherries
1 c pitted and chopped dates
3/4 c sliced almonds
1 1/2 c chopped hazelnuts
1 1/4 c flour
1/2 t baking powder
1/4 t salt
1 1/2 sticks unsalted butter softened
1 c brown sugar, packed
3 eggs
1 t vanilla
2 T rum, plus 1/4 c more for dousing


Preheat oven to 300. Brush an 8″ spring form (if you want just one cake)  or a 6″ spring form pan and an 8 x 4″ loaf  for two cakes. Line bottom and sides with parchment; brush with butter.

Combine fruit and nuts in a bowl. Set aside.

Mix flour, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed and add eggs one at a time, mixing well between each. Add vanilla and rum and mix in. Add dry ingredients on low speed and beat until flour is incorporated. Scrape down bowl if needed. Fold in fruit and nut mixture.

Scrape batter into prepared pans. Bake until golden-about 2.5 hours. Cover with foil if it browns too much. Cool on a wire rack, Remove from pan and discard parchment.

Wrap in cheesecloth and douse with 1/4 c rum. Store in a cool dry place. This can be doused each week for up to a month before serving, but it is also perfectly fine to let this set for a few days before you devour.


Feel free to substitute your favorite dried fruits and nuts in this recipe.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Tuesday 19th of January 2016

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Tuesday 19th of January 2016

My favorite dessert is my very own Dark Chocolate Stout Cake with Chocolate Buttercream.jlammers002 at woh dot rr dot com

Two Healthy Kitchens

Sunday 10th of January 2016

Oh, Abbe! What a great post! The photos are just gorgeous, and I love your little history of the fruitcake (Wedding cakes in Brittain, huh??)! Such a perfect bread for the holidays (but it looks so darn good ... it might just have to get pulled out at other times of the year, too!). Love this! ~Shelley


Monday 28th of December 2015

I also follow on pinterest as deniseleb.


Monday 28th of December 2015

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