How to cook
Start with the fruit cake dough:
Sift the flour into a large bowl and add the sugar, salt, yeast, grated citrus peel, cinnamon and nutmeg and mix well.
Make a well in the flour and add the milk, eggs and soft butter, which is cut into cubes (can be replaced with coconut or cocoa butter). Stir with a spoon until a rough dough is formed (6-10 min).
(If you have a mixer with whisks, that are suitable for dough, you can use it for the initial kneading of the dough.)
Knead the dough onto a floured surface until you get a smooth and elastic dough (this would take about 6-8 minutes).
Return the fruit cake dough back to the bowl and cover it well with cling film or a slightly damp kitchen towel. Leave it to rise at room temperature until it has at least doubled in volume (between 2 and 10 hours)
While the dough is rising, mix the dried fruit and almonds in a small bowl and add the rum.
Once the dough has doubled in volume, knead it with the dried fruit mixture for about 2-3 minutes .
Work on a lightly floured surface and shape the dough as you like - it can be woven into 2 braids or 1 wreath.
If the fruit cakes are 2, leave at least 4-5 fingers between them in the tray.
Cover the pan with cling film or a slightly damp cloth and leave the fruit cakes to rise for about 20-40 minutes.
Preheat the oven to 360°F (180°C). Bake them for about 45-60 minutes. Check them with a toothpick, to see if they are ready.
Just before the fruit cakes are ready, melt about 300°F (150 g) of butter in a small saucepan. Remove the baking pan from the oven and grease the fruit cakes with plenty of melted butter. Sprinkle them generously with powdered sugar, while they're still hot.
You can consume the Christmas fruit cake chilled as well.