This is the first time in over 10 years since I made this for Stollen and fruit cake.The amount to make is up to you and you can make small amount. Be sure to prevent the fruits from sticking out from the rum. Recipe by Panpanpanda

I had previously used store-bought rum fruit, but since I started making it myself, I found that my recipe was no different than the kind sold in stores. This recipe is cheap to make.Adding orange peel is also very delicious.I used a jam that was not too sweet. Recipe by ko-ko

I wanted to find a way to preserve the dried fruit I had leftover after baking cakes or bread, so I came up with this recipe to keep them for a long time.Put the dried fruit in a pound cake. Also, put them on ice cream or crackers with cream cheese for topping. You can eat the dried fruit in many other different ways. It's very convenient if you always have this on hand. Recipe by yaburie

I added homemade brandy-soaked fruits into a pound cake batter.Coating the fruits with flour prevents them from sinking to the bottom.Let the cake settle for a few days, then the brandy flavor will really settle in. The cake'll be moist and even more delicious. I let it rest for 3 - 4 days before serving. Recipe by Puru berry

I wanted a purée to spread on another dessert, so this is what I came up with.The persimmon will be microwaved without being covered with plastic wrap, so prepare a large heatproof container. If you use a small one, it will overflow and you'll end up with disastrous results...The maple syrup and mango puree is optional, but they add an accent to the purée.Cinnamon is really delicious in this too. Recipe by saco mama

I think that regular rum soaked raisins taste great but I wanted to add a little more flavour...So I tried out "ko~ko"'s recipe "My Simple Rum Raisin Pickled Fruits" and after a few tries, I started wondering how mango purée would go with the rum raisins. I gave it a try and it went really well.Don't let anything burn... that's it. Recipe by saco mama

I made this after finding some pomegranates in the supermarket! I heard that pomegranates are particularly good for women as they contain a certain hormone so I'm looking forward to trying them!!After much thinking I decided to make a clear, white rum.Please steep the fruit of the pomegranates after thoroughly wiping away any excess water. I removed any pomegranate seeds that got crushed. After taking out the seeds, let the mixture rest for at least 6 months, or if you can wait that long, 1 year. Recipe by ka8to9

Since fruit brandy is a current trend, I am coming up with various fruity recipes that use brandy. This recipe was a huge success.Since the asparagus will continue cooking with the residual heat, only cook them until you feel like they aren't quite cooked enough. This recipe uses slightly salted salmon, so since the butter also has some salt, the fish aren't seasoned with it. Therefore, make sure to use slightly salted salmon when making this recipe. Recipe by Maki Kaoru

Just keep adding your usual fruit into a glass! It's hard to arrange on a flat plate, but with a glass, it looks stylish just by putting it in. This recipe's background: My husband eats fruit every night, so I keep it in the fridge. Arranging it on a flat plate is tricky and takes up fridge space, so I put it in a glass instead!

I prepared this preserve back in October as all the pears were starting to go off and plan to use them as part of my Christmas eve fruit salad.

My sister Dee-Dee and I love Caribbean-style rum cocktails. This one's tasty and packs a punch! (Is that why it's called "punch"?) The measurements here are for 1 cocktail. We quadruple the measurements so we both get 2 drinks. We mixed it up ahead of time so it could chill down well in the fridge since I don't like ice in my drinks. Cheers!

Every home we visited during the Christmas season had one thing for sure, BOOZY CHRISTMAS FRUIT CAKE! The first step to making this smashing cake is Soaking Dry Fruits of your choice in an alcohol that suits your palate the most. This process as simple as it sounds is also very crucial in bringing out the authentic flavors of the cake. My recipe uses a large variety of dried fruit and nut which is steeped in alcohol for a few days before baking the gorgeous festive cake.