Description
This Traditional Rum-Soaked Fruit Cake is a richly flavored, moist dessert perfect for festive occasions. Dried fruits and candied ginger are soaked in rum and orange juice to infuse deep flavors, then baked into a spiced cake studded with walnuts or pecans. Finished with a rum syrup drizzle, this classic cake is tender, aromatic, and a true holiday favorite.
Ingredients
Scale
Fruit and Nuts
- 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
- 1 cup candied ginger
- 1 cup chopped walnuts or pecans
Batter
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Zest of one orange
- 1/2 cup orange juice
- 1/4 cup dark rum or brandy (plus extra for soaking)
- 1 tablespoon honey
- 1/4 cup milk
Rum Syrup
- 1/4 cup dark rum or brandy (for syrup)
- 1 tablespoon honey (for syrup)
- 1 tablespoon sugar (for syrup)
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and line a 9-inch round cake pan to prevent sticking.
- Soak Fruits: Combine the mixed dried fruits and candied ginger in a bowl with orange juice and 1/4 cup dark rum. Let them soak for at least 30 minutes to plump up and absorb the flavors.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and ground cloves to ensure even spice distribution.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and brown sugar until the mixture is light and fluffy. This helps create a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter mixture, beating well after each addition. Stir in vanilla extract and orange zest for aromatic depth.
- Combine Batter: Gradually add the dry flour mixture to the wet ingredients, alternating with milk to maintain moisture. Mix until just combined without overmixing.
- Fold in Soaked Fruits and Nuts: Gently fold in the soaked dried fruits, candied ginger, and chopped nuts, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 1.5 to 2 hours, or until a toothpick inserted near the center comes out clean.
- Prepare Rum Syrup: While the cake bakes, heat the additional 1/4 cup rum or brandy with honey and sugar over low heat. Stir until the sugar dissolves completely, forming a syrup.
- Apply Syrup and Cool: Once baked, let the cake cool slightly. Prick the surface with a skewer or fork and pour the warm rum syrup evenly over the cake to soak in. Let the cake rest before serving to allow the flavors to meld.
Notes
- Soaking the fruits overnight enhances the flavor and texture even more.
- Use a toothpick test to check doneness to avoid under or over baking.
- The parsley garnish adds a subtle fresh color contrast but can be omitted if preferred.
- Store the cake in an airtight container; it improves in flavor after a day or two.
