Yummy Yule Rum Cake

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Nothing says Yule quite like a wonderfully light, fluffy fruit cake. So gather round the fireplace, plates balanced on a knee and enjoy this yummy Yule rum cake along with a mug of witchy wassail.

Yummy Yule Rum Cake

Ingredients:

• 1 1/2 cups all purpose unbleached flour

• 1tsp baking powder

• 1tsp cinnamon

• 1/4tsp allspice

• 1/4tsp nutmeg

• 1/2tsp salt

• 1 1/4 cups sugar

• 1 cup unsalted butter

• 2TBSP molasses

• 1tsp vanilla extract

• 4 large eggs

• 1 cup brandy

• 1/2 cup pitted, dried dates chopped

• 1/4 cup chopped orange peel

• 1/4 cup chopped lemon peel

• 1/2 cup drained maraschino cherries

• 1/2 cup dried, pitted plums

• 1/2 cup rum

• Whipped cream

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Instructions:

1. Preheat oven to 325 degrees. Coat a 9 inch springform pan with baking spray and flour bottom.

2. Mix sugar, butter, molasses, and vanilla until soft and fluffy. Reduce mixer speed and beat in eggs and scraping down the sides of the bowl as needed.

3. Sift flour, baking powder, cinnamon, nutmeg, allspice, and salt into butter mixture until fully blended.

4. Mix in brandy.

5. Finely chop or food process raisins, dates, orange and lemon peels, cherries and dried plums. Fold fruit mixture into batter.

6. Poor batter into pan and bake until cake top is firm and a wooden pick inserted in the center comes out clean, approximately 55-65 minutes.

7. Transfer to a wire rack and allow to cool completely.

8. Pour rum over the cake and cover. Let stand at room temperature for 10-24 hours.

9. When ready to serve, unwrap the cake, remove the sides of the pan and serve with whipped cream.

A Yule favorite in many homes, this lightly sweet cake combined with the sharp tang of the rum is a favorite holiday treat! Store in the refrigerator for up to one week.