- Tried & Tasted -

Monday, 21 November 2016

Rum Soaked Christmas Fruit Cake

 

It's the time of the year for baking and eating fruit cakes. I have been using this recipe to bake fruit cake ever since I started. I like this recipe as it uses only molasses sugar (dark unrefined sugar) and that explained why the little bricks of fruit cake that I baked are so much darker in color. 



The molasses sugar are less sweet compared to regular refined sugar and it gives a deep, complex sweetness to the cake. It pairs very well with the rum soaked dried fruits and spices. 

This year they are made into small loaves so that I can share them with family and friends.


Rum Soaked Christmas Fruit Cake 
(make 5 small 17.5cm x 7 cm loaves)
Ingredients
250g molasses sugar or very dark brown sugar
250g butter, at room temperature
300g self raising flour
4 eggs
1/8 tsp salt
1 Tbsp of candied ginger, diced
580g of the mixed dried fruits soaked in rum (at least for 1 week), drained from the soaking alcohol
1/2 cup of rum, for drizzling on cakes after they are baked (optional)

Steps to fruit cake:
  • Preheat oven to 170 degrees Celsius. 
  • Beat butter and sugar until light and fluffy.
  • Mix in 1 egg at a time until combine
  • Mix in flour until incorporated, do not over mix.
  • Fold in the soaked dried fruits into the batter.
  • Pour the batter evenly into the pan
  • Bake for 50 - 55 minutes or until skewers comes out clean from the center of the cake.
  • Once baked, place the cakes on a cooling rack and while they are still hot, drizzle 4 teaspoons of rum evenly over the each cake. You can opt to drizzle them with orange juice for an alcohol free fruit cake or totally not drizzle them with anything. Allow them to cool completely.


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