Christmas Rum Cake
Christmas Rum Cake
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250g - refined flour or maida
150g - soft brown sugar
50g - powdered white sugar
1/4 tsp - salt
1 tsp - spice powder
1/2 tsp - nutmeg powder
100g - chopped black currants
100g - chopped raisins
50g - chopped sultanas
50g - chopped orange/lemon peel
50g - chopped cherries
250ml rum or brandy
150ml - wine
25g - butter
2 - eggs, beaten well
2 tbsp - milk
1/2 tsp - baking powder
1/2 tsp - vanilla essence
1/2 tsp - almond essence
How to Make Christmas Rum 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 from the oven when done.
Prick 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
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