Description
This Traditional Rum-Soaked Fruit Cake is a moist and flavorful dessert packed with a mix of dried fruits, nuts, and warm spices. Soaked in rum and orange juice, the fruits impart a rich depth of flavor balanced by the sweetness of brown sugar and honey. Baked to perfection and finished with a homemade rum syrup, this cake is perfect for festive gatherings or a special treat.
Ingredients
Scale
Fruit and Nut Mixture
- 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
- 1 cup candied ginger
- 1 cup chopped walnuts or pecans
- 1/2 cup orange juice
- 1/4 cup dark rum or brandy (plus extra for soaking)
Dry Ingredients
- 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
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of one orange
- 1/4 cup milk
- 1 tablespoon honey
Rum Syrup
- 1/4 cup dark rum or brandy
- 1 tablespoon honey
- 1 tablespoon sugar
Garnish
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (165°C). Line and grease a 9-inch round cake pan to ensure the cake doesn’t stick and bakes evenly.
- Soak the fruits: Combine the mixed dried fruits and candied ginger in a bowl with the orange juice and 1/4 cup dark rum or brandy. 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 evenly distribute the leavening and spices.
- Cream butter and sugar: Using a mixer, cream the softened unsalted butter with the brown sugar until light and fluffy. This helps incorporate air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and orange zest for added aromatics.
- Combine wet and dry ingredients: Gradually mix the dry flour mixture into the creamed butter mixture alternately with the milk to maintain a smooth batter without overmixing.
- Fold in soaked fruits and nuts: Gently fold the soaked dried fruits and candied ginger along with the chopped walnuts or pecans until evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared pan and bake for 1.5 to 2 hours. Check doneness by inserting a toothpick in the center; it should come out clean when ready.
- Prepare rum syrup: While the cake bakes, heat the remaining 1/4 cup dark rum or brandy with 1 tablespoon honey and 1 tablespoon sugar in a small saucepan until dissolved and combined.
- Infuse cake with syrup: Once the cake has cooled slightly, poke holes all over the top using a skewer or fork. Slowly pour the warm rum syrup over the cake allowing it to soak in thoroughly. Let the cake rest before serving to absorb maximum flavor.
Notes
- Soaking the fruits enhances their flavor and ensures they stay moist in the cake.
- Use good quality dark rum or brandy for the best aroma and taste.
- The cake can be made a day ahead — it tastes even better as the flavors meld.
- Store the cake wrapped tightly at room temperature for up to one week or freeze for longer storage.
- For a nut-free version, omit nuts and increase dried fruit quantity if desired.
- Ensure the cake is completely cooled before applying the syrup to prevent sogginess.
