Christmas Rum Soaked Fruit Cake
This rum soaked fruit cake ticks all the boxes. It's seriously moist, packed with dried fruits, walnuts and soaked in spiced rum.
Equipment
- 9x5 loaf pan
- cheese cloth
- aluminum foil
Ingredients
Dried Fruits Filling
- 1 cup Dried Dark Raisins
- 2 cups Dried Cranberries
- 1 cup Dried Apricots chopped
- 1 cup Dried Dates chopped
- 1/2 cup Spiced Rum
Fruit Cake
- 2 cups All-Purpose Flour
- 1 tsp Pumpkin Spice
- 1/2 tsp Salt
- 1 cup Brown Sugar light or dark brown
- 1 cup Unsalted Butter softened to room temperature
- 4 Eggs at room temperature
- 2 oz Crystalised Ginger chopped
- Orange Peel optional
- 1 cup Walnuts
- 1/4 cup Spiced Rum
Soaking
- Spiced Rum as needed
Instructions
Dried Fruits Filling
- Add dried raisins, cranberries, apricots and dates in a large bowl and pour over the spiced rum. Stir all together making sure all dried fruits are coated evenly. Cover with plastic wrap and transfer to a dry and dark place for 24 hours. A kitchen cupboard will work perfect.1 cup Dried Dark Raisins, 2 cups Dried Cranberries, 1 cup Dried Apricots, 1 cup Dried Dates, 1/2 cup Spiced Rum
Fruit Cake
- Grease and line a 9x5 inch loaf pan with parchment paper. Set aside.
- Preheat oven to 285°F (140 C).
- In a medium bowl stir together all purpose flour, pumpkin spice and salt. Set aside.2 cups All-Purpose Flour, 1 tsp Pumpkin Spice, 1/2 tsp Salt
- Using a stand mixer with the paddle attachment on, cream together brown sugar and unsalted butter on medium speed until smooth. Scape down the bowl when necessary.1 cup Brown Sugar, 1 cup Unsalted Butter
- Add the eggs one at a time, incorporating well after each addition. The mixture will look curdled. It's normal.4 Eggs
- With the mixer running on slow, gradually incorporate the flour mixture. Scrape down the bowl when necessary.2 cups All-Purpose Flour, 1 tsp Pumpkin Spice, 1/2 tsp Salt
- Add the dried fruits mixture, crystalised ginger, orange peel and mix until just combined.1 cup Dried Dark Raisins, 2 cups Dried Cranberries, 1 cup Dried Apricots, 1 cup Dried Dates, 2 oz Crystalised Ginger, Orange Peel
- Mix in the walnuts. The batter should be thick.1 cup Walnuts
- Transfer fruit cake batter into a lined 9x5 loaf pan.
- Bake for 1 hour and 30 minutes or until the cake is golden brown on top and an inserted toothpick comes out clean with little to no crumbs.
- Place fruit cake on a cooling rack and pour over the spiced rum.1/4 cup Spiced Rum
- Allow rum fruit cake to cool down for at least 1 hour inside the loaf pan. Then remove from pan and let it completely cool down.
Soaking
- Dip a clean cheesecloth in a bowl filled with rum and let it sit for a few minutes.Spiced Rum
- Place a layer of aluminum foil on a clean flat surface.
- On top of the aluminum foil spread the rum soaked cheesecloth.
- Place the cold fruit cake on top of the cheesecloth and fold. Wrap the cake with the aluminum foil. Make sure the cake is sealed on all sides so air can't penetrate.
- Transfer the covered rum soaked fruit cake in a dry and dark place.
- Repeat the same process once a week for at least 2 weeks or up to several months. As the fruit cake ages and gets moist it will need less rum.
- When ready, remove aluminum foil and cheesecloth, cut into slices and serve.
- Enjoy!
Notes
- Storage Instructions: Rum soaked fruit cake will keep moist covered with aluminum foil at room temperature for weeks after slicing. You can also refrigerate them but bear in mind that its life expectancy will drop and it will get slowly drier. You may freeze fruit cake into a freezer safe container for up to 3 months. Make sure the cake has been aged for at least 2 weeks before freezing.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 431kcalCarbohydrates: 61gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 99mgPotassium: 326mgFiber: 4gSugar: 37gVitamin A: 722IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!