Triple Rum Christmas Cake!


December 14, 2017

image image Baking the traditional Christmas Cake using my friend Shilpa’s fabulous tried and tested recipe! Making this cake is a labor of love and involves a three step process of soaking the fruit n nuts in liquor, baking the cake and then maturing the cake! So come join me and watch the process unfold….:-)
Step 1 Soaking the Fruit n Nuts!
I used chopped apricots, almonds, raisins, cranberries, cashew nuts, walnuts, candied ginger, candied orange peel (optional), candied lemon peel (optional)….about 500gms total! Soaked them in a mix of rum & brandy (you can use your own heady mix) and covered them with plastic wrap. Will bake the cake in 2 weeks!
PS: Try soak the fruit n nuts in rum for least 3-4 days, though you can soak up-to a month before the actual baking.
Alternately soak in Orange and Apple juice a day prior to baking.

Step 2: Baking the Cake….
200g butter, softened to room temperature
200g dark brown sugar
200g plain flour
4 eggs, beaten
50g ground almonds
100ml Rum
Substitute this with Orange juice for non alcoholic version
Grated ginger 2 tsp
Finely grated zest of Orange
finely grated zest 1 lemon
1½ tsp mixed spice (nutmeg , cloves , cinnamon and very little star anise)
1½ tsp almond extract (optional)
½ tsp vanilla extract
1 tsp baking powder
Few drops angostura bitters (optional)
500 gm mixed soaked nuts and fruits
Orange Marmalade for brushing over the cake

Heat oven to 180 deg C or 350 F. Prep a 20 cm round, 7.5 cm deep cake tin or you can use smaller cake tins of multiple size to make several cakes. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in color. Add a spoonful of the flour. Then with the beater running, add the beaten egg and the rest of the flour alternately, a quarter at a time. Finally add in the ground almonds.
Follow with the Rum…the mix might start curdling so add the rum in a slow drizzle with the beater running. Then add the peel, nuts, Lemon and Orange zest, spice, grated ginger, almond extract , angostura bitters and vanilla. Beat together to mix, then stir in the baking powder.
Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then cover the tin with a foil and bake at a lower temperature of 150 deg C or 300F for a further of 2-2¼ hrs, until a skewer inserted in the middle comes out clean. Take off on wire rack, cool completely.
Step 3: Maturing the cake….
Now make holes with a skewer and pour rum over the top. This will keep the cake moist, wrap well in cling film and foil to store (atleast a week) until ready to eat. The cake will keep for several months.

5 comments on “Triple Rum Christmas Cake!

  1. December 18, 2015 Ritu

    Can kids eat this cake?

    • December 29, 2015 ruchiairen

      If you want kids to eat this…omit the last round of Rum…as that remains uncooked!

  2. December 18, 2015 meena

    Was hunting for a good recipe for this cake since so long.
    Since u hv posted I m sure its gonna be wil be trying very soon.
    Thnks for the recipe.

  3. December 13, 2018 Anita

    The rum is used 3 times.
    First to soak the nuts
    Then to cook
    And lastly to pour over
    Is 100ml the total rum used for all 3 steps.
    Thank you!

    • January 11, 2019 ruchiairen

      Third time us optional…for maturing, after it is baked.


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