Fruit & Nut Rum Cake

The end of every year always brings with it the promise of alcohol soaked baked goodies. Don’t disappoint your guests, be a good host, make this cake.

We can all hear Christmas bells ringing which means lights, gifts and decorations, but another tradition that has always been a must is this alcohol soaked rum and fruit cake! Our celebrations remain incomplete without it.

Ingredients:

  • All-purpose flour, 275 gm
  • Brown sugar, 275 gm
  • Butter, 275 gm
  • Orange zest, 1 tbsp
  • Nutmeg and cinnamon powder, ½ tsp each
  • Powdered almonds, 100 gm
  • Chopped pistachios and cashews, ½ cup.
  • Soaked nuts*, 1 ½  cup
  • Baking soda, 1 tsp
  •  Flaky salt, ¼ tsp
  • Eggs, 4

Method:

  1. In a sieve in all-purpose flour, powdered almonds, baking soda, salt, nutmeg and cinnamon powder. Keep it aside.
  2. Soften the butter until pale and fluffy.
  3. Add brown sugar and keep whisking until you get a light and fluffy texture.
  4. Add the eggs one by one to the mixture and keep mixing.
  5. Add in the orange zest, chopped nuts and the soaked nuts.*
  6. Fold in the dry ingredients to the wet mixture.
  7. Transfer the cake batter to a well-greased cake tin lined with parchment sheet.
  8. Bake in a pre-heated oven at 1500 for 80-90 minutes

Notes:

  • Make sure all the ingredients are at room temperature
  • These are mixed nuts, I have used blueberries, cranberries, tutti-frutti, cashews, prunes, almonds and dry apricots, soaked in rum for at least 3 weeks.
  • While adding the nuts be careful to drain out extra alcohol if any.
  • Don’t over mix the mixture as it leads to formation of gluten which in turn makes the cake chewy.