Rum Fruit Cake Recipe

5 from 5 votes

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This is a really moist and delicious Rum Fruit Cake Recipe. Simple to make and no electric mixer required!

Prep Time30

Cook Time1 33

Cooling Time8

Total Time10 3

Servings: servings

Author: Marcellina

Ingredients

1½ pounds (680 grams/5 cups) dried fruit ( (your choice of golden sultanas, raisins, currents, glace fruits etc))
1 cup (2 sticks/227 grams) salted butter
1 cup (213 grams)brown sugar
1 ½ cups water
2 teaspoons ground cinnamon
½ teaspsoon ground cloves
¼ teaspoon freshly grated nutmeg
1 teaspoon baking soda ((bicarbonate of soda))
4 eggs
2 cups (250 grams) all purpose flour
½ cup (2½ ounces/70 grams) chopped candied orange
2 teaspoons baking powder
½ cup (120ml) dark rum
1 cup (90 grams) chopped walnuts
¼ cup (60ml) dark rum (extra)

Instructions

In a large saucepan, add dried fruit, butter, brown sugar, water, and spices.
Place on the medium heat until butter has melted. Stir regularly so that it doesn't stick.
Boil all ingredients for 5 minutes.
Turn the heat off and stir in the baking soda. It will foam up.
Transfer the mixture to a large bowl and set aside to cool. This will take 2 hours or do. Put the bowl in the freezer to speed up the cooling. Or you can set the boiled fruit aside to cool overnight if that's more convenient.
Double line a 9-inch (23cm) round cake pan with nonstick parchment paper. Preheat the oven to 320ºF (160ºC).
In a small bowl beat the eggs to break them up. Combine the flour with the baking powder.
Stir the walnuts and candied orange into the cooled fruit mixture.
Followed by the beaten eggs, and ½ cup dark rum. Combine thoroughly.
Finally, stir in the flour mixture. Ensure everything is completely combined.
Scrape the cake batter into the prepared pan.
Bake at 320ºF (160ºC) for 1 hour and 30 minutes. At this point check and test the cake by pressing the top with your fingers. If it's firm, poke a skewer into the middle. If the skewer comes out clean, the cake is done. If not, continue baking for 10 to 15 minutes. Check again as before. The baking time can be different depending on your oven. Cover loosely with foil if the top is browning too much before the center is done.
When the cake is done, remove it from the oven and carefully wrap in a kitchen towel to cool slowly. This will ensure it will be moist.
When cool, sprinkle over extra rum. Store in an airtight container at cool room temperature. If the weather is hot and humid, store the cake in the fridge.

Notes

Use high-quality dried fruits for the best flavor; chop larger fruits like dates or figs for even distribution. Keep the total weight consistent, and use a food scale for accuracy.
Choose a large saucepan to boil the fruit. The mixture will foam up when you add the baking soda so you need a large capacity.
Cool the boiled fruit mixture before adding eggs and other ingredients. For convenience, let it sit overnight or proceed once cooled.
Double line the pan with parchment paper to prevent burning during the long bake time.
Test doneness with a skewer—it should come out clean with a few crumbs, not wet batter.
Cool the cake slowly in the pan, and wrap it in a kitchen towel to retain moisture.
Drizzle the cooled cake with extra rum for flavor, moisture, and longer keeping qualities.

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