Make Ahead
Christmas Plum Cake
- Makes 6 mini cakes of 4.5 inch.
Author Notes
Its a christmas rum cake filled with rum soaked fruits (black raisins, raisins, cranberries) and candied orange peel. You can make this weeks in advance and keep brushing it with some rum/ brandy to enhance the flavour of the cake!!! —lilcupcakemonkey
What You'll Need
Ingredients
- Rum Soaked fruits
-
150 grams
Black Raisins
-
100 grams
Raisins
-
150 grams
Dry Chopped Cranberries
-
750 milliliters
Rum/Brandy
- Christmas Plum Cake
-
250 grams
All Purpose Flour
-
200 grams
Butter
-
4
Large Eggs
-
250 grams
Dark Brown Sugar
-
150 grams
White Sugar
-
2 teaspoons
Baking Powder
-
2 teaspoons
Vanilla
-
2 teaspoons
Cinnamon Powder
-
2 teaspoons
Ginger Powder
-
50 grams
Candied Orange Peel (Chopped)
-
0.5 teaspoons
Nutmeg Powder
-
125 milliliters
Rum
-
60 milliliters
Milk
-
100 grams
Icing Sugar
-
2 tablespoons
Warm Water
Directions
- Rum Soaked fruits
- Clean, sterilize and dry a jar of about a litre. arrange the fruits in layers of black raisins, raisins and cranberries.
- Fill the bottle upto 3/4th or the height of the fruits. Close the cap of the jar and place it in a cool dry place. You can keep it from 2 weeks to 6-9 months.
- turn the bottle around atleast once a day so the fruits soak evenly.
- Christmas Plum Cake
- Before you start the cake, you need to do 2 things -Drain the fruits on a sieve and let the alcohol run out of the rum soaked fruits. -Make Caramel: Heat up the dark brown sugar with 60ml water until completely dissolved. Let it cool
- Preheat the oven to 180 degrees celsius. Butter the tins and coat them with flour.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in one egg at a time.
- Sift in the flour, baking powder, cinnamon powder, ginger powder and nutmeg
- Add the rum and vanilla. Mix well.Add the milk and mix well until completely incorporated.
- Once baked let it cool on a cooling rack.
- Glaze: In a large bowl, Sift the icing sugar and add the warm water. The water is added as you like for the consistency. I also layered it with a coat of the leftover Royal Icing (Optional)
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