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This is an easy-to-follow recipe to make a delicious Holiday Rum Cake.
A dessert cake containing rum, and traditionally served during the Holiday Season.
Holiday Rum Cake
This is an easy-to-follow recipe to make a delicious Holiday Rum Cake.
- 1 lb. raisins (ground or chopped)
- 1 lb. prunes (ground or chopped)
- 1 lb. currants (ground or chopped)
- 1 teaspoon grated or ground nutmeg
- Red Label Wine (or other red cooking wine)
- Wray and Nephew Overproof Rum (or other white rum)
- 8 ounces butter
- 2 cups sugar
- 3 tablespoon browning
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice for baking
- 1 teaspoon salt
- 3 teaspoon baking powder
- 3 cups baking flour
- 1 cup breadcrumbs
- Finely grated rind of 1 lime (or small lemon)
- 12 eggs
- 2 teaspoon rose water
- 1/2 cup sherry or blackberry brandy
- 2 teaspoon vanilla
- Sift together cinnamon, mixed spice, salt, baking powder, and flour.
- Add breadcrumbs and lime rind, and mix in well.
- Cream butter and sugar in a very large mixing bowl. Add browning.
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Soak fruit in Rum. Add 4 cups of soaked fruit to cream mixture, stirring in with a large wooden spoon.
- Beat eggs until light and frothy (10 to 15 minutes). Add rose water, sherry and vanilla.
- Add egg mixture to butter mixture, fold in well.
- Fold soaked fruit into this mixture.
- Gradually fold in flour mixture.
- Spoon Test: Test to see if the wooden spoon can stand upright in middle of the mixture. If not, add some more flour until the mixture can support the spoon.
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Grease baking pans and line with grease paper. Grease and flour lined pans.
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Place a pan of water in the bottom of the oven to ensure cakes do not dry out.
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Pour mixture into tins and bake for 2 hours in a slow oven, 300F.
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