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This rum soaked fruit cake ticks all the boxes. It’s seriously moist, packed with dried fruits, walnuts and soaked in spiced rum.
Team Fruit cake
I have to admit, I was sceptical about posting this recipe at first. Fruit cake has a bad reputation which I’m planning on restoring. This fruit cake recipe has been tested for over a year and is nothing like the store bought dry fruit cakes packed with jellied fruits. It’s evenly moist and tender with a soft crumb. The cake is filled with dried raisins, cranberries, apricots, dates and candied ginger for a nice kick. Additionally, chopped walnuts provide a crunch and spiced rum moistens and gives the fruit cake beautiful aromas. This cake can be aged from 2 weeks to several months, depending on how boozy you want it to be. Most importantly, it comes together so easily. No special skills required besides time for it to soak the rum properly. I’m sure after you try this recipe, fruit cake will be a Christmas favorite!
Ingredients for rum fruit cake
- Dried Fruits: It wouldn’t be a fruit cake without lots of dried fruits. The recipe uses a combination of dried dark raisins, craisins, apricots and dates. They offer different textures and moisten the cake. Other dried fruits you can use are golden raisins, figs, prunes, tart cherries and cranberries.
- Spiced Rum: Spiced rum has hints of ginger, cinnamon and allspice making it ideal for this festive fruit cake. Gold rum can also be used in place of spiced rum. The cake takes its deep color and fragrance from rum. The longer you soak the cake in rum the darker and stronger it will be. You can use Captain Morgan or Calypso spiced rum.
- Crystallized Ginger: Like many of the people that dislike rum soaked fruit cake I myself hate the glazed neon color fruits. They are way too sugary and really alter the cake’s flavor. Candied ginger was a huge revelation! They have a pungent flavor and a perfect balance of spiciness and sweetness. A small amount goes a long way.
- All Purpose Flour: If you scroll down to the recipe card you will realize that 80 percent of this cake is fruits. Too much flour is most of the times the reason why fruit cakes turn out dry and heavy. The flour is just enough to support the filling and along with the eggs bind everything together.
How to make Christmas rum fruit cake
The process of making rum soaked fruit cake doesn’t differ a lot from baking a regular cake. First you combine all the dried fruits and soak them overnight in spiced rum. When ready to bake, cream sugar and butter, then add the eggs. Incorporate the dry ingredients, then the dried fruits mixture along with candied ginger and walnuts. Bake in low heat until golden brown. Last step of the process is the rum soaking part. Rum will balance the sweetness and give a beautiful dark color to the cake. There you have it! A perfectly moist, spiced rum fruit cake.
Which rum is best for fruit cake?
Captain Morgan spiced rum is the best way to go. It has subtle vanilla and caramel flavor and it’s beautifully spiced. Calypso Spiced rum is also another great alternative. Brandy can also be used as a substitute.
Can you make fruit cake without rum?
Yes. For an alcohol free version of fruit cake, you can use orange juice. However, the cake can’t be aged and stored as long as the ones using alcohol. If using orange juice the cake should be consumed within 2 weeks.
Can you freeze rum soaked fruit cake?
Yes. You may freeze rum fruit cake into a freezer safe container for up to 3 months. Make sure the cake has been aged for at least 2 weeks before freezing.
Fruit Cake Convert
This is the only recipe you need for the best rum fruit cake. By the end of this recipe, you will be a fruit cake convert. Fruit cakes are also perfect for gifting. No offence to festive cookies, but a boozy dessert packed with fruits sounds like the perfect holiday adult treat. If you decide to give the recipe a go, make sure you leave a comment below sharing your experience. Happy baking!
More recipes you will like:
- Greek Christmas Honey Cookies “Melomakarona”
- Karidopita – Moist Greek Walnut Sheet Cake
- Amazing Pumpkin Carrot Cake with Cream Cheese Glaze!
- Extra Moist Orange Bundt Cake with Chocolate Glaze
- Ravani – Greek Syrup Soaked Semolina Cake
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Christmas Rum Soaked Fruit Cake
Christianna | Siftnwhisk
This rum soaked fruit cake ticks all the boxes. It's seriously moist, packed with dried fruits, walnuts and soaked in spiced rum.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Soaking 1 day d
Total Time 1 day d 2 hours hrs
Course Dessert
Cuisine American
Servings 16
Calories 431 kcal
Equipment
9×5 loaf pan
cheese cloth
aluminum foil
Ingredients
Dried Fruits Filling
- 1 cup Dried Dark Raisins
- 2 cups Dried Cranberries
- 1 cup Dried Apricots chopped
- 1 cup Dried Dates chopped
- 1/2 cup Spiced Rum
Fruit Cake
- 2 cups All-Purpose Flour
- 1 tsp Pumpkin Spice
- 1/2 tsp Salt
- 1 cup Brown Sugar light or dark brown
- 1 cup Unsalted Butter softened to room temperature
- 4 Eggs at room temperature
- 2 oz Crystalised Ginger chopped
- Orange Peel optional
- 1 cup Walnuts
- 1/4 cup Spiced Rum
Soaking
- Spiced Rum as needed
Instructions
Dried Fruits Filling
Add dried raisins, cranberries, apricots and dates in a large bowl and pour over the spiced rum. Stir all together making sure all dried fruits are coated evenly. Cover with plastic wrap and transfer to a dry and dark place for 24 hours. A kitchen cupboard will work perfect.
1 cup Dried Dark Raisins, 2 cups Dried Cranberries, 1 cup Dried Apricots, 1 cup Dried Dates, 1/2 cup Spiced Rum
Fruit Cake
Grease and line a 9×5 inch loaf pan with parchment paper. Set aside.
Preheat oven to 285°F (140 C).
In a medium bowl stir together all purpose flour, pumpkin spice and salt. Set aside.
2 cups All-Purpose Flour, 1 tsp Pumpkin Spice, 1/2 tsp Salt
Using a stand mixer with the paddle attachment on, cream together brown sugar and unsalted butter on medium speed until smooth. Scape down the bowl when necessary.
1 cup Brown Sugar, 1 cup Unsalted Butter
Add the eggs one at a time, incorporating well after each addition. The mixture will look curdled. It's normal.
4 Eggs
With the mixer running on slow, gradually incorporate the flour mixture. Scrape down the bowl when necessary.
2 cups All-Purpose Flour, 1 tsp Pumpkin Spice, 1/2 tsp Salt
Add the dried fruits mixture, crystalised ginger, orange peel and mix until just combined.
1 cup Dried Dark Raisins, 2 cups Dried Cranberries, 1 cup Dried Apricots, 1 cup Dried Dates, 2 oz Crystalised Ginger, Orange Peel
Mix in the walnuts. The batter should be thick.
1 cup Walnuts
Transfer fruit cake batter into a lined 9×5 loaf pan.
Bake for 1 hour and 30 minutes or until the cake is golden brown on top and an inserted toothpick comes out clean with little to no crumbs.
Place fruit cake on a cooling rack and pour over the spiced rum.
1/4 cup Spiced Rum
Allow rum fruit cake to cool down for at least 1 hour inside the loaf pan. Then remove from pan and let it completely cool down.
Soaking
Dip a clean cheesecloth in a bowl filled with rum and let it sit for a few minutes.
Spiced Rum
Place a layer of aluminum foil on a clean flat surface.
On top of the aluminum foil spread the rum soaked cheesecloth.
Place the cold fruit cake on top of the cheesecloth and fold. Wrap the cake with the aluminum foil. Make sure the cake is sealed on all sides so air can't penetrate.
Transfer the covered rum soaked fruit cake in a dry and dark place.
Repeat the same process once a week for at least 2 weeks or up to several months. As the fruit cake ages and gets moist it will need less rum.
When ready, remove aluminum foil and cheesecloth, cut into slices and serve.
Enjoy!
Notes
- Storage Instructions: Rum soaked fruit cake will keep moist covered with aluminum foil at room temperature for weeks after slicing. You can also refrigerate them but bear in mind that its life expectancy will drop and it will get slowly drier. You may freeze fruit cake into a freezer safe container for up to 3 months. Make sure the cake has been aged for at least 2 weeks before freezing.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
Nutrition
Calories: 431kcalCarbohydrates: 61gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 71mgSodium: 99mgPotassium: 326mgFiber: 4gSugar: 37gVitamin A: 722IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Keyword all-purpose flour, applecrumble, Christmas cake, dried fruits, eggs, rum, walnuts
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