Spiced rum fruitcake from Fine Cooking Magazine, Dec 2010/Jan 2011 (page 38) by Nicole Rees

  • dark rum
  • dried apricots
  • Show all ingredients...

  • EYB Comments

    Prepare cake at least 48 hours before serving. Can substitute raisins for currants.

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

    Prepare cake at least 48 hours before serving. Can substitute raisins for currants.

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