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CHRISTMAS FRUIT & RUM CAKE: QUICK AND COZY RECIPE FOR YOUR CHRISTMAS

This easy recipe for a classic British Christmas fruit and rum cake is sure to be a hit at your festive gatherings. It can be made in advance, stores perfectly and creates a cozy Christmas atmosphere.

Written by

Maria Gazhe

Maria Gazhe is a pastry chef, recipe developer and food writer. She currently owns and operates a pastry shop that cooks to order for private clients, restaurants and hotels

| August 27, 2024

December has arrived, bringing with it the enchanting atmosphere and anticipation of the holiday season! It’s the perfect time to dive into the Christmas season and whip up something special. Today, we offer you a cozy and light recipe for a Christmas fruit and rum cake. You can prepare it in advance and store it in the refrigerator, where it can await the Christmas table for at least a week!

The history of the British cake extends deep into the centuries and is closely intertwined with the cultural and culinary traditions of the country. The rum cake, in particular, gained significant popularity during the Victorian era (19th century), coinciding with the active development of trade that made rum and various spices accessible to ordinary people.

If you have the time, according to traditional recipes, dried fruits for Christmas cake are soaked in alcohol for at least a week before baking.

However, to expedite the process and ensure you have time to bake your homemade Christmas cake, you can use a little trick – simmer all the dried fruits with alcohol over low heat.

CHRISTMAS FRUIT & RUM CAKE

Serves: 8-10
Prep Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Nutrition facts: 450 calories

Ingredients

    • 150 g prunes – finely chopped
    • 150 g dried apricots or other favorite dried fruits (dried cherries, figs, cranberries, etc.)
    • 100 g candied orange peel
    • 200 g raisins
    • 100 ml dark rum
    • 200 g butter
    • 200 g brown sugar
    • 200 g honey or cane syrup (Miel de caña in Spain)
    • Juice and zest of two oranges
    • 1 teaspoon spice mix "Pain d'Epices" – cinnamon, cardamom, nutmeg, anise, cloves
    • 2 tablespoons cocoa powder
    • 150 g eggs
    • 150 g all-purpose flour
    • 75 g almond flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder

Instructions

    1. Preparing the dried fruits: Rinse all the dried fruits and pat them dry with a paper towel. In a saucepan, place all the dried fruits, add honey or cane syrup, butter, and orange juice. Pour in the rum and simmer over low heat for approximately 10-15 minutes. Allow it to cool.
    2. Preparing the dough: In the cooled but still warm mixture, add room temperature eggs and gently stir. Add almond flour and all-purpose flour mixed with baking powder and baking soda. Add all the spices and orange zest, then mix everything. The mixture will bubble up, so choose a larger saucepan in advance.
    3. Assembly: Line the bottom of a baking pan (20 cm in diameter) with parchment paper. Preheat the oven to 150°C. Transfer the mixture to the baking pan and bake for approximately 1-1.5 hours. It's crucial not to over-dry the cake; check for readiness with a dry skewer starting from 50 minutes, as ovens may vary.
    4. Presentation: Cool the finished cake in the pan. Once cooled, remove the cake from the pan and decorate according to your preference – sprinkle with powdered sugar, drizzle with sugar glaze or melted chocolate, garnish with dried fruits, and enjoy.

Notes

    The cake stores well for up to one month at room temperature. For storage, wrap it securely in parchment paper and towel. Storing the cake for an extended period before consumption enhances its flavor with the rich aromas of fruits and rum.

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