Ingredients

• 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