🎄 Moist Filipino Christmas Fruitcake with Rum-Soaked Fruits, Local Candies, Nuts & Warm Spices
This Filipino Christmas Fruitcake brings together the richness of tradition and the warmth of the holidays in every moist, aromatic slice. Made with rum-soaked dried fruits, vibrant candied cherries and pineapple, chopped local candies like yema or pastillas, and native nuts like cashews or pili, it’s a true celebration of Filipino flavor. Spiced gently with cinnamon, nutmeg, and clove, and enriched with calamansi zest and molasses, this fruitcake is festive, fragrant, and perfect for gifting — or enjoying with a cup of tea. 🍒🥥🌰
🧾 Ingredients
Soaked Fruit Mix:
- 1 cup raisins
- 1 cup golden raisins
- 1 cup chopped prunes
- 1 cup red and green candied cherries
- ½ cup candied pineapple
- ½ cup chopped local Filipino candies (e.g., yema, pastillas)
- ½ cup dark rum or brandy
Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon calamansi zest (or lemon zest)
- ¼ cup molasses or dark syrup
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup cashews or pili nuts, roughly chopped
