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Wednesday, December 23, 2015

Fruit Cake with Rum | Rum soaked Christmas fruit cake

Today I am here with another fruit cake recipe. This fruit cake is made with rum soaked dry fruits. Then it is let to mature for another week by feeding it with rum. Resulting cake is  moist and flavorful. This cake involves a little planning ahead unlike the other cakes. In India, usually around November end or December first week, a event called Cake mixing ceremony takes places in almost all star hotels where all the chefs and guests gather and mix dry fruits with liquor to let them soak till they are ready to baked into fruit cakes or puddings. The longer the fruit soaks the more flavorful it will be. I soaked the dry fruits for one month and then baked the cake and let it mature for another week by feeding/basting/ brushing it with rum once in two days. The cake matured by feeding with rum, lets the cake stay moist for a long time and increases the flavor of the cake. The shelf life is more for this kind of cake. They stay good for a really long time as alcohol acts as a preservative.

The other fruit cake recipes I have posted

rum fruit cake


To Soak

Dried Fruits : 2 cups
(I used dried cranberries, dates, raisins, 2/3 cup each)
Candied lemon and Orange peel : 1/4 cup
Candied Papaya (Tutti Frutti) : 1/4 cup
Candied Cherries (chopped) : 1/4 cup
Rum (I used dark rum) : 1 cup - 1 1/4 cup

Other Ingredients: 

Butter : 1 cup
Dark Muscavado Sugar : 1 1/4 cup
Eggs : 3 nos.
Honey : 1/4 cup
Vanilla Extract : 2 teaspoon
All Purpose Flour : 2 Cups
Baking powder : 1 teaspoon
Ground Cinnamon : 1 teaspoon
Ground Ginger : 1/2 teaspoon
Ground Nutmeg : 1/2 teaspoon
Ground Cloves : 1/2 teaspoon
Salt : 1/4 teaspoon
Chopped Nuts : 1 cup
(I used cashews, almonds, pecans  each 1/3 cup)

Fruit cake with rum, christmas fruit cake

Instructions :

Soaking the dry fruits 
  1. Use a non reactive container like glass or plastic for storing the soaked fruits. Don't use stainless steel or metal containers, as they will react with alcohol. 
  2. Take dry fruits in a glass or plastic container, add rum till they are completely covered and let it soak for at least one month. Place it in a cool dark place. Keep mixing it in regular intervals.
  3.  If you don't have time to soak for one month, you can soak for 2-3 days. But soaking for longer time, builds more flavor. 
Baking the cake
  1. Preheat the oven to 325 F/ 170 C/ 150 Fan / Gas mark 3. Prepare the cake pan by lining with parchment paper. I used a 10" round spring form pan.
  2. Beat butter till  it is light, gradually add muscavodo sugar and continue to beat well. Then add eggs one by one and beat  till it is light and fluffy. Then add vanilla extract and honey and beat well.
  3. In another bowl, sift together all purpose flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves. 
  4. Add this flour mixture little by little to the butter mixture and mix well. 
  5. Now drain the excess rum and add only the soaked dry fruits to the batter, mix well. The excess rum can be used for feeding the cake. 
  6. Now add the chopped nuts and mix such that they are evenly distributed in the batter. 
  7. Pour the batter in the prepared cake pan and bake for 50- 55 minutes till the cake is done.
  8. Let the cake cool for few minutes, then remove from the pan and let it is cool completely.
Feeding and maturing the cake
  1. Then baste the baked cake with rum and then cover and store the cake in a cool dark place. The cake has to be fed at a regular interval of 2-3 days with rum to let it mature till it is ready to serve. I covered the cake with 2 layers of parchment paper and then covered with silver foil. A cheese cloth can also be used to cover the cake. 
  2. Brush the cake with just enough rum that the cake can absorb and not so much that makes the cake so wet and gooey. The more the cake matures, the more the flavor will be. The alcohol will cut down the sweetness of the cake. 
  3. If you are planning to cover the cake with frosting/ icing, then stop the feeding before 2-3 days. So the outer of the cake stays dry to hold the frosting.
Fruit cake, rich fruit cake, rum fruit cake

Notes :
  • I have used rum for soaking the fruits. You can use wine, sherry or brandy  too. 
  • If you prefer the non alcoholic version, you can used apple juice / orange juice for soaking the dry fruits. But this cannot soak for long in room temperature. If soaking in fruit juice, you can soak up to 2 days, but keep it refrigerated. 
  • I have used dark muscovado sugar. If you cannot get this, you can used dark brown sugar.
  • This dark muscovado sugar has a molasses flavor and it gives a beautiful color and flavor to the cake, so I did not prepare caramel syrup.  
  • I have used honey instead of which you can use molasses syrup or treacle. 
  • Baking time varies with each oven. Check yours accordingly. 
  • I used a 10" spring form pan, you can use other pan of your preference too. Adjust baking time accordingly.
  • You can cover the cake with silver foil to avoid it getting burnt at the top.
traditional christmas cake, fruit cake


  1. yummy tasty good flavoured cake, super clicks dear !!!

  2. Cake looks really moist. Love the look of the cake too.

  3. Such a delicious lookiing fruit cake. Merry Christmas.

  4. What a gorgeous cake... Merry Christmas to you and your family, Happy holidays :)

  5. Such a beautiful christmas cake, love this old fashioned traditional fruit cake.

  6. Such a rich and moist looking cake,lovely clicks..

  7. This cake is so rich and moist and tasty looking. And your pics make it more droolworthy!

  8. The cake looks fabulous.Very nicely clicked.

  9. this cake is very similar to the type we make in the Caribbean except we add something called browning - which is kind of a molasses which makes the cake black - we keep the fruit soaking for years and it is so flavorful

  10. What a flavorful and rich fruit cake. Looks so moist and tasty.

  11. Lovely cake Divya!...I have made something similar years back..good one..


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