Dutch Ginger Raisin Fruit Cake Recipe




 Raisins2 Cup (32 tbs) (Use Sun Maid)
 Golden rum1⁄2 Cup (8 tbs)
 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Sugar3⁄4 Cup (12 tbs)
 All purpose flour1 1⁄2 Cup (24 tbs)
 Baking powder1 Tablespoon
 Ground allspice1 Teaspoon
 Nutmeg1 Teaspoon
 Salt1⁄4 Teaspoon
 Chopped crystallized ginger1⁄2 Cup (8 tbs)
 Diamond walnuts1 Cup (16 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 4550 Calories from Fat 1530

% Daily Value*

Total Fat 177 g272.5%

Saturated Fat 70.5 g352.4%

Trans Fat 0 g

Cholesterol 876.3 mg

Sodium 1977.3 mg82.4%

Total Carbohydrates 656 g218.5%

Dietary Fiber 27.2 g108.9%

Sugars 421.6 g

Protein 66 g132.2%

Vitamin A 71.9% Vitamin C 63.6%

Calcium 170.2% Iron 199.2%

*Based on a 2000 Calorie diet


In small bowl, combine raisins and the 1/2 cup rum.
Let stand, covered, several hours or overnight.
In large bowl, cream butter and sugar.
Beat in eggs, one at a time.
In another small bowl, combine flour, baking powder, spices and salt; stir into creamed mixture with raisin-rum mixture, ginger and walnuts.
Spoon batter into 8 1/2 X 4 1/2 x 2 1/2-inch loaf pan that has been lined with greased parchment paper.
Bake in preheated 250CF oven 1% to 2 hours or until pick inserted in center comes out clean.
Cool completely, then loosen edges and remove from pan.
Gently peel off paper.
Wrap cake in rum-soaked cheesecloth, then plastic wrap and store in a cool, dry place to age several weeks or longer.
Check cake occasionally and sprinkle with additional rum as needed to keep cake moist.
Before serving, garnish, if desired.