Rum Fruitcake

• 1/4 cup dried mango
• 1/2 cup currants
• 1/2 cup coconut
• 1/2 cup dried papaya
• 1 teaspoon orange zest
• 1/2 cup rum (dark is the best!)
• 3 tablespoons rum
• 4 tablespoons butter
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 tablespoon baking powder
• 1/2 tablespoon baking soda
• 1/2 cup sour cream

1. soak mango, papaya, currants and zest in 1/2 cup rum (while you prepare the rest of the ingredients).
2. cream butter and sugar.
3. Add egg, vanilla and sour cream.
4. sift together flour, salt, baking soda, baking powder.
5. Add butter and flour mixture together. Stir.
6. Add fruit mixture and coconut.
7. (if too dry add just a little more rum!).
8. Place mixture in a bundt pan.
9. Bake at 325 degrees 1 1/2 hours or until cake is done!
10. While cake is warm, poke holes in the top with tooth pick and sprinkle remaining 3 tbls rum.

mango, currants, coconut, papaya, orange zest, rum, rum, butter, sugar, salt, egg, vanilla, flour, baking powder, baking soda, sour cream

Taken from www.food.com/recipe/rum-fruitcake-161395 (may not work)