traditional christmas cake with rum
This rich, spiced Christmas cake with rum is deeply flavorful, moist, and filled with dried fruits, nuts, and warm holiday spices — the perfect nostalgic dessert to make, share, or gift this season.
Equipment
- Mixing Bowls
- Electric Hand Mixer
- 8-inch Cake Tin
- Spatula
- Parchment Paper
Ingredients
Soaked Fruit (prepare ahead)
- 1 1/2 cups mixed dried fruits raisins, cranberries, dates, candied ginger
- 1/2 cup rum or brandy/whiskey
Cake Batter
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar or jaggery powder
- 3 eggs room temperature
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tbsp orange zest
- 1/2 cup chopped nuts cashews, almonds, or mixed
Instructions
- Step 1: Soak the fruits at least 10 days in advance. Combine mixed dried fruits with rum in a jar or bowl. Cover and store in a cool, dark place. Stir occasionally.
- Step 2: Preheat oven to 325°F (160°C). Grease and line an 8-inch round cake tin with parchment paper.
- Step 3: Cream softened butter with brown sugar or jaggery until light and fluffy.
- Step 4: Beat in eggs one at a time, mixing until the batter is smooth and golden.
- Step 5: In a separate bowl, sift together all-purpose flour, almond flour, baking powder, baking soda, and spices.
- Step 6: Gently fold dry ingredients into the wet batter. Do not overmix.
- Step 7: Fold in the rum-soaked fruits, chopped nuts, and orange zest.
- Step 8: Pour batter into prepared pan. Smooth the top. Bake for 55–65 minutes or until a skewer comes out clean.
- Step 9: Cool completely. For deeper flavor, brush with a little rum and wrap in foil. Let rest 24 hours before serving.
Notes
Replace rum with orange juice for a non-alcoholic version. Soak fruits overnight in warm rum if short on time. Dust with powdered sugar or glaze with citrus syrup for a festive look.