Christmas Rum Cake

Recipe by
Total Time:
60-90 minutes
Serves:8
Rated 4 based on 100 votes
4
Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

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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