Description
This Traditional Rum-Soaked Fruit Cake is a rich, moist dessert filled with soaked dried fruits, candied ginger, and nuts. Infused with warm spices and enhanced by a rum syrup glaze, this cake offers a perfect balance of sweetness and depth, making it an ideal treat for special occasions or holiday celebrations.
Ingredients
Scale
Fruits and Nuts
- 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
- 1 cup candied ginger
- 1 cup chopped walnuts or pecans
Dairy and Eggs
- 1 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup milk
Dry Ingredients
- 1 1/2 cups brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Liquids and Flavorings
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/4 cup dark rum or brandy (plus extra for soaking and syrup)
- Zest of one orange
- 1 tablespoon honey
- 1 tablespoon honey (for syrup)
- 1 tablespoon sugar (for syrup)
Herbs
- 2 tablespoons fresh parsley, finely chopped (optional garnish)
Instructions
- Prepare the Pan: Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan to prevent sticking and ensure easy removal.
- Soak Fruits: In a medium bowl, combine the mixed dried fruits and candied ginger with the orange juice and 1/4 cup of dark rum or brandy. Let them soak for at least 30 minutes to plump the fruits and infuse flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ground cloves until evenly combined.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter with the brown sugar until the mixture is light and fluffy, then add eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest for aromatic flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture alternately with the milk into the creamed butter mixture, mixing gently to maintain texture without overworking the batter.
- Fold in Fruits and Nuts: Carefully fold the soaked fruits along with any remaining liquid and the chopped walnuts or pecans into the batter, ensuring an even distribution.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 1.5 to 2 hours. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Prepare Rum Syrup: While the cake bakes, gently heat the remaining rum or brandy with honey and sugar in a small saucepan until the sugar dissolves completely, creating a syrup.
- Apply Syrup and Cool: Once the cake is slightly cooled but still warm, poke holes all over the surface using a skewer or fork. Pour the warmed rum syrup evenly over the cake, allowing it to soak in and enhance moisture and flavor. Let the cake rest and cool completely before serving.
Notes
- For best flavor, soak the dried fruits overnight instead of 30 minutes if time permits.
- Use a toothpick or cake tester to check for doneness after 1.5 hours; baking times can vary with different ovens.
- The fresh parsley is optional and can be used as a garnish for a pop of color but is not traditional.
- This cake can be made ahead and stored sealed for up to one week; the flavor improves over time.
- For a non-alcoholic version, substitute rum with additional orange juice or apple juice.
