Christmas Rum And Raisin Cake

Recipe by
Total Time:
1 month
Nutrition facts:

240 calories calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Hard

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How to Make Christmas Rum And Raisin Cake

  • Mix all the dried fruits together and soak in rum/ brandy and wine for at least a month.
  • When required drain and keep aside.
  • Reserve the leftover rum.
  • Sift the flour, baking powder and salt together.
  • Dust the soaked fruit / peel with a little flour.
  • Cream the butter, sugar and brown sugar well.
  • Add the beaten eggs, almond essence and vanilla essence and mix well.
  • Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly.
  • Slowly add the flour and fold in well.
  • If the mixture is too thick add a little milk.
  • Pour into greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean).
  • Remove it from the oven when it is properly cooked.
  • Poke the cake with a toothpick and pour the remaining rum over it.
  • Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum.
  • Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot.
  • Recipe Courtesy: Anglo-Indian Recipes