Wednesday, December 15, 2010

Christmas - Rum Cake

This recipe is sweet tasting, rich, dark brown and alchoholic flavoured cake. A true Christmas cake indeed.
This Cake recipe is shared by my hub's colleague. I made it last yr., and it came out perfectly well, But didn't had the idea to take a pic.  I have scheduled to make it again this year.  Once I make it, I will add the pic.  If you are serving the kids, avoid alchohol and add grape juice...
Rum Cake
by Joy

1lb 6oz brown sugar
8 oz butter
6 eggs
6 oz flour
½ tsp baking powder
2 tsp ground cinnamon
1 tsp grated nutmeg
2 tsp mixed essence
½ cup pecans pieces (or walnuts)
½ cup candied peel
½ cup cherries
¼ cup caramel
4 ½ lbs mixed fruits
Wine or Rum

Preparation - Fruits

Grind raisins, prunes, currants and other desired mixed fruits and pre-soak in 1cup wine or rum (usually weeks in advance). Store in airtight container. Alternatively, you can use 1 container (2.2kg) of DDL’s fruit mix.

Preparation – Caramel
Heat 1 lb brown sugar until it is caramelized. Alternatively, you can buy caramel for cakes in regular supermarket.


(1) Combine butter and 6 oz brown sugar until sugar dissolves. (You can use a cake mixer for this task.)
(2) Add eggs (one at a time)
(3) Combine flour and baking powder in a separate bowl and then mix into the batter using a spoon (Do not use not cake mixer from this point onwards)

(4) Add cinnamon, nutmeg and mixed essence

(5) Combine with mixed fruits, caramel , pecans, candied peel and cherries

Pour mixture in pan and bake slowly at 300F.
When cake is cool, soak with ½ cup rum or wine or as desired. With the alcohol, cakes can be kept in the fridge for a long time (a year or longer).

Warning: Don’t eat and drive!

1 comment:

  1. Hey,

    Great recipe...will be posting Plum cake tommorrow...:)Check out the event in my blog..:)