BEST Rich Fruit Cake Recipe (Rum Soaked Christmas Cake)
Calories: 12
Adjust Servings Here: 20 slices
Description
A classic Christmas fruit cake packed with raisins, currants, citrus peel, nuts, and warm spices. Soaked overnight for extra flavor and finished with caramel syrup for that beautiful dark crumb. Ideal for holiday celebrations and make-ahead baking.
Ingredients
Make one 8-inch round or 7-inch square cake
Caramel syrup
- 50 g (¼ cups) Granulated sugar
- 2 tbsp Room temperature water
- 60 ml (¼ cup) Hot water
- 1 tbsp Lemon juice (optional)
Soaked fruits
- 340 g (2 cups) Dry fruits for soaking (raisins, currants, sultanas, candied peel, cherries, etc.) or any dry fruits of your choice
- 240 ml (1 cups) Rum or Brandy or orange juice for No-Alcohol fruitcake
Cake
- 250 g (2 cups) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Nutmeg
- ½ tsp All Spice (substitutes above)
- ⅛ tsp Ground cloves (just a pinch)
- ¼ tsp Salt
- 170 g (¾ cups) Unsalted butter (room temperature)
- 60 ml (¼ cup) Vegetable oil
- 165 g (¾ cups) Brown sugar light or dark
- 4 large Eggs
- 120 g (½ cup) Orange juice
- 1 tbsp Orange zest
- 1 tbsp Vanilla extract
- 130 g (1 cup) Chopped nuts - almonds, cashews, walnuts or nuts of your choice
Instructions
- Soak the Fruits: Combine the mixed dried fruits and rum or brandy in a medium-sized bowl. Stir well to coat the fruits. Cover the bowl with plastic wrap and let the fruits soak for at least 4 hours or overnight. This will plump up the fruits and infuse them with flavor.Pro tip: Alternatively, you can heat the fruit in the microwave for 2 to 3 minutes, which will soften it and help it absorb some of the liquid.340 g Dry fruits for soaking (raisins, currants, sultanas, candied peel, cherries, etc.), 240 ml Rum or Brandy
- Prepare the Caramel Syrup: Combine the granulated sugar and water in a heavy-bottomed saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Once the sugar has dissolved, increase the heat to medium-high and let it cook without stirring until it turns a deep amber color. Be careful not to burn it. Add the water and combine well once the caramel reaches the desired color. Remove it from the heat immediately and carefully pour it into a heatproof measuring cup. Set it aside to cool slightly.50 g Granulated sugar, 2 tbsp Room temperature water, 60 ml Hot water, 1 tbsp Lemon juice
- Dry ingredients - Whisk together the flour, baking powder, baking soda, salt, and all the spices in a bowl.250 g All-purpose flour, ½ tsp Baking powder, ¼ tsp Baking soda, 1 tsp Ground cinnamon, ½ tsp Nutmeg, ½ tsp All Spice, ⅛ tsp Ground cloves, ¼ tsp Salt, 1 tbsp Orange zest
- Preheat the Oven: Preheat your oven to 325°F / 160°C / Gas Mark 3. Grease and line an 8-inch round cake pan with parchment paper.
- Make the Cake Batter: In a large mixing bowl or stand mixer, cream the softened butter, vegetable oil, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.170 g Unsalted butter, 60 ml Vegetable oil , 165 g Brown sugar , 4 large Eggs
- Combine: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Begin and end with the dry ingredients, mixing until just combined.120 g Orange juice
- Fruit and nuts: Stir in the soaked fruits, chopped nuts, and vanilla extract. Drizzle the cooled caramel syrup and vanilla extract over the batter and combine well. Finally, stir in the soaked fruits, then add the chopped nuts, and fold until evenly distributed.1 tbsp Vanilla extract, 130 g Chopped nuts - almonds, cashews, walnuts
- Bake the Cake: Pour the cake batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. Once the cake is completely cool, you can dust it with powdered sugar. Pro tip - You can also frost this cake with marzipan and sugar paste to create the perfect Christmas cake.
- Enjoy: Slice and enjoy your rich fruit cake! It's best to mature for a few days, so wrap it in plastic wrap and store it in an airtight container at room temperature.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen