Christmas cake with spiced rum

Posted: December 21, 2011 in Cakes
Tags: , , ,

Five weeks ago I baked our Christmas cake, a first for me. Instead of using the traditional brandy to soak the fruit I used spiced rum. We have been basting the cake weekly in the rum and I’m very much looking forward to cutting into it. I intend to serve it with home made vanilla ice cream and creme anglaise. The cake has made such an impression on my son. Even though we made it so long ago and it isn’t stored at home, he tells us that at Christmas he gets to see his much treasured grandparents and eat that cake! I can’t wait to share it with him. That’s what Christmas is all about isn’t it, spending it with family and loved ones and eating till you split!

Christmas cake with spiced rum

Preparation Time
30 minutes

Cooking Time
210 minutes

Recipe By: traditional fruitcake adapted from taste.com.au
Serving Size: 12
Cuisine: English
Main Ingredient: Spiced rum
Categories: Christmas, Cake

-= Ingredients =-
500 g sultanas
375 g Raisins ; coarsely chopped
300 g mixed glace cherries ; coarsely chopped
300 g Currants
250 ml spiced rum ; (1 cup)
Melted ; butter
250 g butter ; at room temperature
155 g Brown sugar ; (3/4 cup, firmly packed)
4 each eggs, at room temperature
115 g Jam (marmadale or citrus jam) ; (1/3 cup)
300 g Plain flour ; (2 cups)
75 g self raising flour ; (1/2 cup)
1 tsp mixed spice
1 package Blanched ; almonds
80 ml Spiced rum ; (1/3 cup) extra

-= Instructions =-
Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage – this is due to the high proportion of eggs to butter and doesn’t affect the result). Add the jam and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.
Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.
Pour the extra spiced rum over the hot cake. If keeping for a number of weeks, continue to add 1/3 cup of spiced rum once a week.

Merry Christmas from my family to yours!

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Comments
  1. […] Christmas cake with spiced rum (itsnotartitsdinner.wordpress.com) […]

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