Ingredients

• 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