Fruitcake Loaf

Step by step

1. 1

   Butter and flour the loaf pan, then set it aside in the freezer.

   
2. 2

   In a bowl, add the room-temperature butter and the sugar, and beat until you get a smooth, creamy texture.

   
3. 3

   Add the eggs, beating after each one, and set aside.

   
4. 4

   Toss the nuts and candied fruit with some flour, stir, and set aside.

   
5. 5

   Back in our first bowl, add half of the flour, preferably sifting it, and half of the rum. Beat just until combined — don't overmix.

   
6. 6

   Add the remaining flour and rum, plus the vanilla extract, and mix until combined.

   
7. 7

   Finally, fold in the nuts and candied fruit and pour the batter into the loaf pan.

   
8. 8

   Bake at 180°C (350°F) for 50 minutes.

   
9. 9

   In a bowl with the powdered sugar, gradually add the milk a little at a time while stirring, until you reach a nice thick consistency.

   
10. 10

    Pour this glaze over the loaf, decorate with candied fruit or nuts, and let it set.