Rum and Fruit Fruitcake

This is a heavy cake filled with great rum flavour and loads of fruit. It is not overly sweet.

1/4 cup dried mango
1/2 cup raisins (seedless)
1/2 cup flaked coconut
1/2 cup dried papaya
1 teaspoon grated orange zest
1/2 cup dark rum
3 tablespoons rum (reserved)
4 tablespoons butter
3/4 cup brown sugar (packed)
1/2 teaspoon salt
1 large egg
1/2 cup sour cream
1 teaspoon vanilla
2 cups flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda

1. Soak mango, papaya, raisins and orange zest in 1/2 cup rum for one to two hours
2. Cream butter and sugar.
3. Add egg, vanilla and sour cream.
4. Sift together salt, baking soda, baking powder and flour.
5. Mix butter and flour mixture together.
6. Add fruit mixture and coconut. You might have to add up to two tbsp more rum, if the mixture is too stiff or dry. It should be a little looser than a stiff cookie dough.
7. Place mixture in a bundt pan.
8. Bake at 325 degrees for 1 1/2 hours or until cake is done. Be careful not to overbake!
9. While cake is still warm, poke holes in the top with a thin skewer and sprinkle on the remaining 3 tbls rum.

Glaze with a powdered sugar glaze and sprinkly on some flaked coconut.

enjoy!