Rum Fruitcake
Rich, indulgent, and steeped in tradition, this Rum Fruitcake is the ultimate holiday centerpiece. Packed with plump dried fruits soaked overnight in dark rum, zesty orange and lemon peels, and a blend of warm spices like cinnamon, nutmeg, and cloves, this cake delivers a symphony of festive flavors in every bite. The addition of almond flour and chopped nuts elevates the texture, making it irresistibly moist and tender. Slow-baked to perfection, this fruitcake ages beautifully when brushed with additional rum, enhancing its deep, boozy aroma and luscious taste over time. Whether it’s for a holiday party or a seasonal gift, this timeless classic is sure to leave a lasting impression. Perfectly suited for Christmas or any special occasion, our Rum Fruitcake recipe combines tradition with modern taste for the ultimate festive dessert.
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Recipe Information
Ingredients
- 500 grams Dried mixed fruits (raisins, sultanas, currants, chopped apricots)
- 180 ml Dark rum
- 200 grams Unsalted butter, softened
- 200 grams Dark brown sugar
- 4 Large eggs
- 250 grams All-purpose flour
- 100 grams Almond flour (ground almonds)
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 Zest of 1 orange
- 1 Zest of 1 lemon
- 100 grams Chopped nuts (pecans or walnuts)
- 100 ml Additional dark rum (for soaking)
Instructions
Place the dried mixed fruits in a bowl and pour 180ml of dark rum over them. Mix well, cover, and let soak overnight or at least for 8 hours.
Preheat your oven to 150°C (300°F). Grease a 9-inch round or 8-inch square cake pan and line it with parchment paper.
In a large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy using an electric mixer or a whisk.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, ground cinnamon, ground nutmeg, and ground cloves.
Gradually fold the dry ingredients into the creamed butter mixture until well combined.
Stir in the soaked dried fruits along with any remaining rum in the soaking bowl, the orange and lemon zests, and the chopped nuts. Mix until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 2 hours and 30 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, brush the top with additional dark rum. Wrap the cake tightly in plastic wrap and aluminum foil, and store in an airtight container.
For the best flavor, allow the cake to mature for at least a week, occasionally brushing it with more rum every few days to keep it moist and flavorful.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 44.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 483 mg | 10% | |
*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.
