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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
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Ingredients
- Rum Soaked fruits
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150 grams
Black Raisins
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100 grams
Raisins
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150 grams
Dry Chopped Cranberries
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750 milliliters
Rum/Brandy
- Christmas Plum Cake
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250 grams
All Purpose Flour
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200 grams
Butter
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4
Large Eggs
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250 grams
Dark Brown Sugar
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150 grams
White Sugar
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2 teaspoons
Baking Powder
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2 teaspoons
Vanilla
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2 teaspoons
Cinnamon Powder
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2 teaspoons
Ginger Powder
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50 grams
Candied Orange Peel (Chopped)
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0.5 teaspoons
Nutmeg Powder
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125 milliliters
Rum
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60 milliliters
Milk
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100 grams
Icing Sugar
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2 tablespoons
Warm Water
Directions
- Rum Soaked fruits
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Clean, sterilize and dry a jar of about a litre.
arrange the fruits in layers of black raisins, raisins and cranberries.
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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.
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turn the bottle around atleast once a day so the fruits soak evenly.
- Christmas Plum Cake
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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
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Preheat the oven to 180 degrees celsius. Butter the tins and coat them with flour.
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In a large bowl, cream the butter and sugar until light and fluffy.
Beat in one egg at a time.
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Sift in the flour, baking powder, cinnamon powder, ginger powder and nutmeg
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Add the rum and vanilla. Mix well.Add the milk and mix well until completely incorporated.
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Once baked let it cool on a cooling rack.
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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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