MERRY CHRISTMAS FOLKS!!!!!!!!!!
May this festive season sparkle and shine and may all of your wishes and dreams come true all year round! Enjoy the festivities with your loved ones, laughing, chatting, singing and of course, eating lots of delicious food on the dinner table tonight!
Baking a Rum cake on Christmas has truly become a tradition to me!
Hubby and I just love the combination of dried-fruit, walnuts and ahem..alcohol in this wholesome fruit-cake that is beautifully moist and so very delicious. The thing that really sets this cake apart from your ordinary cakes is the taste and also the fact that you can store it comfortably for ages! It is a very essential part of baking this cake that one refrains himself/herself from cutting it for a few days before Christmas and in that time-period, feed this cake with bouts of the preserved alcohol regularly. The alcohol acts as a preservative and thus, increases the shelf life dramatically!
Usually I make some divine Caramel to mix in my cake batter to add to that signature brown color and to neutralize the taste of alcohol a bit, but this year I skipped it as an experiment to see which variation I like better. If you are interested in that version, you can find that recipe on my blog too, posted last Christmas.
So, my dried-fruits ( a mix of dried and chopped raisins, dates, cranberries and prunes) were soaking in Rum for the last two weeks and I baked my beautiful Rum cake two days ago. I have fed it alcohol 2-3 times and still haven’t cut it yet! It’s a tried and tested recipes to I need not worry about any major surprises regarding the taste.
Of course, it doesn’t need to be Christmas for you to bake this cake always. You can do it anytime. It is not even extremely important that you soak your dry-fruits in Rum for so long. You can soak them for a couple of days and make this for the coming New year’s eve as well!
Give this a go friends and enjoy loads today! I am sure we will all miss the festive spirit the air has been drenched with, for the past month. Have a blast with your loving family & friends and once again, I wish you lovely people a Merry Christmas and a very prosperous New year!
Have fun! xx
– 2 cups plain flour
– 1/3 cup brown sugar
– 2/3 cup caster sugar
– 1 cup butter at room temperature
– 3 eggs
– 1 tsp baking powder
– Zest and juice of one Orange
– 2-3 drops of lemon extract
– 200 grams mixed dried-fruit of your choice like raisins, sultanas, prunes etc
– 400 ml of Captain Morgan’s dark Rum
– 1/4 cup ground almond powder
– 3 tbsp chopped Walnuts or Hazelnuts or any nuts of your choice
For mixed spice-
– 1 cinnamon stick
– 3-4 cloves
– 1 big cardamom
– 1/2 tsp ginger powder
– Soak the dried fruits in Rum, in an air-tight glass container and keep in a cool, dry place for two weeks. Every couple of days, shake/stir.
– For the mixed spice– In a blender, put all the ingredients for the mixed spice except ginger powder and grind to a fine, dry powder. Do not use water. If your blender doesn’t have a smaller setting to grind spices, you can also prepare this powder by hand in a mortar. Set aside.
– To this powder, add your ginger powder and mix well. The lovely fragrant mixed spice is ready. You don’t need to use all of it in the cake. Adjust according to your taste as it’s quite strong. Store the rest in an air-tight container.
– On the day of baking the cake, strain the dried-fruit of Rum and preserve the flavorful alcohol. Coat the dry fruits with around 2 tbsn of plain flour to prevent them from sinking to the bottom in the cake batter.
– Preheat your oven to 160 degrees C.
– In a bowl, take the sugar and butter and beat till the mixture looks creamy and fluffy.
– Add in your eggs one by one, beating the batter lightly after adding each one. Don’t worry if your batter curdles at any point.That won’t affect the final outcome.
– Add 3 tbsn of the preserved Rum, Orange zest, Orange juice and lemon extract to the batter. Mix well.
– Add the soaked fruit and chopped nuts to this mixture and mix gently until well-combined.
– In a separate bowl, whisk together the flour, ground almonds, mixed spice and baking powder.
– Finally add this flour mixture to your prepared batter and fold in everything until it’s all well-combined. The final batter will be quite thick and sticky than your usual cake batter. So do not worry! That’s the way it is supposed to be.
– Grease your bundt pan with a thin layer of butter and also sprinkle some flour all over.
– Spoon in your batter and with a spatula, level it until even and smooth.
– Bake for around 1 hour at 160 degrees C. Do not open the door to check before 20-25 minutes at all. After that, open and insert a toothpick in the middle. If it comes out clean then your cake is ready. If the middle still seems soft and uncooked, keep baking till done, checking every 5-6 minutes with the toothpick.
– Let the cake sit in warm oven for 10 mins but with its door open.
– Once your cake has cooled down a bit, put a large plate on top of your bundt pan and in a quick motion, invert it so that your cake gently falls into the plate.
– With a pastry brush, coat the preserved Rum all over your cake. Do this for 2-3 times over the next couple of days. Store your un-cut cake wrapped in a cling film, on room temperature.
– On the Christmas morning, cut your beautiful, moist and fragrant fruit cake and enjoy it for many more days to come!!
- You can substitute Rum with any alcohol of your choice like Whisky, Brandy, Cognac etc
- You can substitute Lemon extract with Lemon zest and juice of half a lemon.
- You can skip using caster sugar and use the brown sugar completely for a darker color.