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Rum Fruitcake

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“This is a heavy cake with lots of fruit and rum flavors!”
READY IN:
1hr 50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
  2. cream butter and sugar.
  3. Add egg, vanilla and sour cream.
  4. sift together flour, salt, baking soda, baking powder.
  5. Add butter and flour mixture together. Stir.
  6. Add fruit mixture and coconut.
  7. (if too dry add just a little more rum!).
  8. Place mixture in a bundt pan.
  9. Bake at 325 degrees 1 1/2 hours or until cake is done!
  10. While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.

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