Christmas Rum And Raisin Cake

Recipe by
Total Time:
1 month
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 500 g - refined flour or Maida
  • 300 g - soft brown sugar
  • 100 g - powdered white sugar
  • 1/4 tsp - salt
  • 2 tsp - cinnamon powder
  • 1 tsp - nutmeg powder
  • 200 g - chopped black currants
  • 200 g - chopped raisins
  • 100 g - sultanas
  • 100 g - chopped orange/ lemon peel
  • 100 g - chopped cherries
  • 500 ml - rum or brandy
  • 250 ml - wine
  • 500 g - butter
  • 4 eggs - beaten well
  • 4 tsp - milk
  • 1 tsp - baking powder
  • 1 tsp - vanilla essence
  • 1 tsp - almond essence

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