rum cake with rum-soaked mixed fruit

December 22, 2014 - Cakes, Desserts - Tagged: , , - 21 comments

Call me strange but I have a yearly ritual. Well, two.

The first is that I make a batch of vanilla extract using Madagascar vanilla beans and Vanilla vodka so it can sit and mature for the next Christmas. 

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I also soak a batch of mixed fruit with dark rum. After a year, it looks like this.

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I wish you can smell this. It’s divine!!

I am using this to make a Rum Cake today. Yep, it is that time of the month again and the Cake Slice Bakers are revealing what we have baked for this month.

Since Christmas is only a few days away, I thought this cake would be a perfect addition to our Christmas dinner. Rum + mixed fruit + Christmas. How wonderful is this combination? All I need is some snow outside. Then it would really feel like Christmas!

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This is a moist and dense and extremely flavorful cake. It keeps really well too, and still remains moist after a few days. If you are thinking of ways to get rid of that bit of rum in your pantry, or you just want a great tasting cake, here are the step-by-step instructions on how to make this super yummy cake!

In a mixing bowl, beat the butter and sugar until it turns light and fluffy.

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Add the eggs and egg yolk, one at a time and beat until incorporated.

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Add vanilla extract and lemon zest and mix to combine.

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Gradually add the rum (INHALE!!!) 😀 and mix.

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Finally, add the dry ingredients (flour + baking powder + baking soda + salt) and whipping cream in the sequence flour-cream-flour-cream-flour and mix until incorporated.

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Use a spatula to fold the mixed fruit into the batter. 

NOTE: You can also soak the fruit for a minimum of 30 minutes before using. Simply warm the rum and combine with the fruit. Set this aside until needed.

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Divide the cake into 2 greased and lined 9×5-inch loaf pans. Sooth the tops and bake at 175°C for 50-60 minutes, or until a skewer inserted into the deepest part of the cake emerges cleanly.

Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.

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Sprinkle some icing sugar on the cake before serving if you wish!

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Happy Christmas everyone!

Rum Cake with Rum-Soaked Mixed Fruit
Serves 12
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Ingredients
  1. 1 1/2 cups (340g) unsalted butter, softened
  2. 1 1/2 cups (300g) caster sugar- I reduced this by half
  3. 3 large eggs
  4. 1 egg yolk
  5. 2 teaspoons vanilla extract
  6. 2 tablespoons grated lemon rind
  7. 1/2 cup dark rum - I used 3/4 cup (180ml)
  8. 1/4 cup banana liqueur - I omitted this
  9. 3 cups (375g) plain flour
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon baking soda
  12. 1/8 teaspoon salt
  13. 1 cup (240ml) whipping cream
  14. 1 cup (180g) rum-soaked mixed fruit
Instructions
  1. In a mixing bowl, beat the butter and sugar until it turns light and fluffy.
  2. Add the eggs and egg yolk, one at a time and beat until incorporated.
  3. Add vanilla extract and lemon zest and mix to combine.
  4. Gradually add the rum and mix.
  5. Finally, add the dry ingredients (flour + baking powder + baking soda + salt) and whipping cream in the sequence flour-cream-flour-cream-flour and mix until incorporated.
  6. Use a spatula to fold the mixed fruit into the batter.
  7. Divide the cake into 2 greased and lined 9×5-inch loaf pans. Sooth the tops and bake at 175°C for 40-50 minutes, or until a skewer inserted into the deepest part of the cake emerges cleanly.
  8. Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
  9. Sprinkle some icing sugar on the cake before serving if you wish!
Notes
  1. You can also bake the cake in a 12-cup Bundt pan. Adjust baking time to 50-60 minutes.
  2. This cake is potent so if you prefer something less potent, substitute some of the rum with milk.
Adapted from The Southern Cake Book
Adapted from The Southern Cake Book
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

I am linking this to Cook & Celebrate hosted by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe!

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Always a pleasure baking with the Cake Slice Bakers. 1450859_10151829335832462_2007625651_n





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