A traditional rum and fruit cake for celebrations. Pair it with a good port wine for that holiday feel!
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
- Boil the dry fruits and nuts in the rum for 7 minutes
- Remove and let it soak for 3 hours
- Strain the liquid from the mixture, this would approximately be around 1/2 cup
- Set a pot on heat and add in the 1/2 cup reserved liquid along with sugar
- 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.
- Remove from heat and set it to cool
- Preheat your oven to 350 Fahrenheit
- Line your cake pan with oil parchment/ baking paper (This recipe fills a 10 inch diameter cake tin)
- In a vessel combine eggs, oil and vanilla extract and beat thoroughly until well combined
- In a second vessel, toss the strained fruits and nuts in the flour reserved for the purpose will all pieces are coated
- In a third vessel, combine the remaining 2 1/4 cups of flour and baking powder
- To this, add in the strained and cooled sugar and rum mixture and mix thoroughly
- Add the liquid blend from Step 9 to this and whisk thoroughly to ensure that no lumps are formed
- 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
- Ladle your batter into the prepared cake tin
- 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!