Best Christmas Fruitcake

Instructions

• Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. Pour in rum and mix again. Cover tightly, and store at room temperature for at least 24 hours.
• When ready to make the fruitcake, preheat the oven to 325 degrees F (165 degrees C). Cut a 6-inch circle of parchment paper. Spray a 6x3-inch round pan with cooking spray. Place the parchment circle in the bottom of the pan, and spray it with cooking spray.
• Beat butter and brown sugar in a large bowl until light and creamy, about 3 minutes. Beat in egg until incorporated.
• Whisk together flour, salt, cinnamon, and baking soda in a separate bowl. Add the flour mixture to the butter mixture in 3 batches, alternating with molasses, beating batter briefly after each addition.
• Stir in soaked fruit and pecans. Scrape batter into the prepared pan and smooth out the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
• While the fruitcake is baking, cut one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake.
• Remove fruitcake from the oven and cool in the pan for 10 minutes, then drizzle 2 tablespoons rum over top.
• Moisten the cheesecloth with 1 tablespoon rum. Place it on top of the parchment paper, and unmold fruitcake onto it. Brush the top and sides of fruitcake with remaining 3 tablespoons rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with the parchment paper.
• Transfer the wrapped fruitcake to airtight container or tin. Seal the container and let age at room temperature for at least 10 weeks before serving.