Rum Fruit Cake
Sink your fork into the indulgent allure of this Rum Fruit Cake—a timeless holiday classic brimming with flavor and festive spirit. Packed with a medley of dried fruits soaked overnight in rich dark rum, this cake is elevated with warm spices like cinnamon and nutmeg, a hint of bright orange zest, and a satisfying crunch from chopped nuts. Each bite is perfectly moist and aromatic, thanks to the butter-sugar base and a slow two-hour bake that brings all the ingredients together beautifully. For an extra touch of decadence, the finished cake is brushed with more rum and left to mature, intensifying its deeply spiced, boozy flavor. Whether it’s a centerpiece for your holiday spread or a gift for loved ones, this easy-to-make yet sophisticated dessert recipe guarantees a slice of sweet nostalgia.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Dried mixed fruits (raisins, currants, cherries, etc.)
- 250 ml Dark rum
- 200 grams Unsalted butter, softened
- 200 grams Brown sugar
- 4 large Eggs
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 100 grams Chopped nuts (almonds, walnuts, or pecans)
Instructions
In a large bowl, combine the dried mixed fruits and 200 ml of dark rum. Cover and let soak for at least 12 hours or overnight.
Preheat your oven to 150°C (300°F). Grease a 9-inch (23 cm) round cake tin and line it with parchment paper.
In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually fold the dry ingredients into the wet ingredients. Mix until just combined.
Stir in the soaked dried fruits (along with any remaining rum), orange zest, vanilla extract, and chopped nuts until evenly distributed.
Pour the batter into the prepared cake tin and level the top with a spatula.
Bake in the preheated oven for 2 hours or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 15 minutes, then transfer it to a wire rack to cool completely.
Once the cake is cool, brush the top with the remaining 50 ml of dark rum. Wrap the cake tightly in plastic wrap and let it mature for at least 2 days before serving for the best flavor.
Nutrition Facts
Calories |
6317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 115.2 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 810.5 g | 295% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 525.1 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 700 mg | 54% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5105 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
