Rum and fruit cake (Boiling method)


A traditional rum and fruit cake for celebrations. Pair it with a good port wine for that holiday feel!

Cuisine: English

Course: Dessert

Prep time: 3 hours 30 minutes

Cooking time: 40 minutes

Serving size: 10 inch diameter cake pan


4 – Eggs

2 1/4 cup – All purpose flour

1.5 tbsp – Baking powder

1 1/3 cup – Sugar

1 cup – Rum (spiced rum would be ideal)

4 cups – Broken cashewnuts, raisins, sultanas

3/4 cup – All purpose flour (for tossing dry fruits and nuts)

2 tbsp – Pure Vanilla extract

1/2 cup – Vegetable oil (flavorless)


Parchment/ baking paper to line base of cake tin


  1. Boil the dry fruits and nuts in the rum for 7 minutes
  2. Remove and let it soak for 3 hours
  3. Strain the liquid from the mixture, this would approximately be around 1/2 cup
  4. Set a pot on heat and add in the 1/2 cup reserved liquid along with sugar
  5. Stir continuously until the sugar is dissolved.
    Do not leave the pot unattended at this time. The mixture tends to froth and rise a bit and can boil over causing it to catch fire.
  6. Remove from heat and set it to cool
  7. Preheat your oven to 350 Fahrenheit
  8. Line your cake pan with oil parchment/ baking paper (This recipe fills a 10 inch diameter cake tin)
  9. In a vessel combine eggs, oil and vanilla extract and beat thoroughly until well combined
  10. In a second vessel, toss the strained fruits and nuts in the flour reserved for the purpose will all pieces are coated
  11. In a third vessel, combine the remaining 2 1/4 cups of flour and baking powder
  12. To this, add in the strained and cooled sugar and rum mixture and mix thoroughly
  13. Add the liquid blend from Step 9 to this and whisk thoroughly to ensure that no lumps are formed
  14. Now add in the fruits and nuts and mix to evenly distribute this through the batter. Do not over- mix at this points since this would release liquid from within the raisins and sultanas into the batter
  15. Ladle your batter into the prepared cake tinIMG_20181231_172656
  16. Set this into the preheated oven and bake at 350 Fahrenheit for 40 minutes or until a skewer inserted in the center comes out clean

Enjoy with a glass of Port wine!

4 thoughts on “Rum and fruit cake (Boiling method)

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