Rum-soaked dried peach fruitcake from The South: The Beautiful Cookbook: Authentic Recipes From the American South by Mara Reid Rogers and Philip Salaverry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Fruitcake needs to be refrigerated for 2 weeks. Can substitute bourbon for dark rum.

  • Aggie92 on December 29, 2017

    A fantastic variation on a white fruitcake. I have found that if I let the dried peaches sit out for at least an hour, most of the sulfur smell and taste goes away. Made 5 mini-loaves and baked for 45-50 minutes. For extra peach flavor, I brushed some peach schnapps on the finished cakes as they were cooling. High altitude changes (6200'): reduced baking powder by 1/4 teaspoon, added one extra egg, and increased the flour by 2 tablespoons.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.