Christmas-Rum Cake

Rich fruit cake/plum cake

Christmas-Rum Cake

Rich fruit cake/plum cake

Category : Desserts, Cakes

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By R R

Published On: 21 Jan 2004

Rating: 4
31 Votes, 18 Reviews
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1 Hour
Served : 6
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Ingredients

Directions

Step 1

Slice the dried fruits and coat them with 2 tbsp of flour.

Step 2

Mix the fruits with rum and keep this closed at room temperature for one day.

Step 3

Chop cashews and smear them with almond essence and keep
them also closed for one day.

Step 4

Next day,sieve flour, baking powder, cinnamon powder, nutmeg powder, cloves powder and dry ginger powder together 2-3 times.

Step 5

Add fruits, nuts, caraway seeds to the flour and mix well.

Step 6

Caramalize sugar in a heavy bottom pan and allow it to cool.

Step 7

Whisk the butter and add sugar and whisk well, until it is creamy.

Step 8

Separate eggs to whites and yolk.

Step 9

Add the yolks to 7 and whisk well.

Step 10

Add flour ,a little a time,to the whisked batter and mix thoroughly.

Step 11

Add caramalized sugar to this and mix thoroughly again.

Step 12

Whisk whites of eggs with vanilla and salt.

Step 13

Pour this to the batter.

Step 14

Grease a pan and line with parchment paper.

Step 15

Pour batter till half the pan and bake in a preheated oven at 350F for 1 - 11/2 hours. (please check for doneness after 40-45 minutes.cooking time depends on the oven used and the depth of the pan.)

Step 16

Remove the cake from the oven and place it on a cooling
rack.

Step 17

When cool, smear with 2 tsp of rum.

Step 18

Cover the cake completely first with wax paper and then with aluminum foil.

Step 19

Keep in the refrigerator.

Step 20

Use after one week.

Step 21

:- Makes 1 loaf of cake.

Step 22

Notes:
=====
The original recipe belongs to some great grandmother who must have invented this yummy cake.I added my slight variations only.
Please use only a little almond essence just to smear the cashews. I get very dark colour by caramelizing sugar.It has a dark coffee brown colour.You can also add brown sugar instead of ordinary sugar,but maybe you need to add a little more to get enough sweetness.Here is how to caramelize sugar: Use a heavy-bottom,white enameled/steel pot or saucepan with a handle. Place 1 cup sugar(distribute sugar in pan,not heaped) in the pot and add 2 tablespoon water. Turn the stove to high and place the pan on the stove and let it boil. Don¦t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice. Within 7 -10 minutes, a cherry wood colored caramel forms. See that all sugar is melted completely.Remove the pan from the stove and very carefully add 1 cup HOT water to the caramel. Carefully hold the pan above the sink, and slowly add the water to avoid splashing. Stir the contents well . Keep aside to cool. I use breadloaf pans which are deep but elongated,hence it takes time. When you use wide-surfaced shallow baking pans,the time may be short.Use a toothpick to insert and check for doneness after 45 minutes and then every 10-15 minutes so you don`t overcook it.

Step 23

Rum,light fruit wine or brandy can be used.

Step 24

The eggs and butter should be at room temperature.After greasing the tins with oil,line with parchment paper on all sides and the cake will come off very smoothly.To line,first keep the tin on the paper and draw a line with pencil,then cut it.cut out sides also.
Thanks for reviews and comments.

user
Reply
Remi

Didnt add the caraway seeds and almond essence but still the cake came out excellent.. thanks a lot

user
Reply
rajshree

Very perfect rum cake. Its taste is amazing. Thank you.

user
Reply
Lakshmy

I tried this as a cup cake and it turned out well. I baked it only at 200deg Celsius for 30 minutes in a microwave-oven. Similarly I used "Draksharishtam" instead of rum to soak the raisins and dates. Did not add brandy in the end. And all my variations worked out well. Thanks for sharing the recipe Lakshmy..

user
Reply
Anitha

Tried this for Christams and came out exactly how my mother makes it. Thanks for the recipe.

user
Reply
AJITHA

rum is not available any alternation

user
Reply
Hannah

Hi This recipe sounds great. I paln to try it during christmas. Can you pelase when exactly to put the rum? thanks hannah

user
Reply
rehana

actually, I visited this site to see the order of mixing, i mean, sugar, butter and flour (i was confused). Thanks a lot for this recipe. I also got a better idea about sugar caramel preparation. Best regards!

user
Reply
Maya

i tried it and it had the nice smell and the taste was also good....but there was a thick layer just in the middle (only in the middle)of the cake.can anyone tell me how it happened ...

user
Reply
soniya

I tried this recipe and it came out very good. I mixed the nuts and dry fruits together in rum. End product was very good. thanks.

user
Reply
Jessy

I just want to know how to make the dark brown fruit cake which we get in the kerala bakeries. I mean the colour. Mine turned out the golden brown colour. Taste was good. Basically what we need to add in the cake to make it dark brown.

user
Reply
Pushpa

It was very nice.All the hints for caramelizing the sugar really worksout excellant.

user
Reply
jisha

Hi, This is a good recipe. I think 1/4 tsp of almond essence will do(hope the author doesnt mind).

user
Reply
Shereen

The cooking time needed was only 45 mts..yes, it came out yummy!!!!

user
Reply
Shinu

I prepared this cake for the carol singers who came to our house. Everyone liked it so much. Thanks a lot for posting this recipe.

user
Reply
Annie

RR, can we use brandy instead of Rum?

user
Reply
Rakhi(R R)

Hi,maybe the almond essence brand you used must have been strong.Please use only a little just to smear the cashews. I get very dark colour by caramelizing sugar.It has a dark coffee brown colour.You can also add brown sugar instead of ordinary sugar,but maybe you need to add a little more to get enough sweetness.Here is how to caramelize sugar: Use a heavy-bottom,white enameled/steel pot or saucepan with a handle. Place 1 cup sugar(distribute sugar in pan,not heaped) in the pot and add 2 tablespoon water. Turn the stove to high and place the pan on the stove and let it boil. Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice. Within 7 -10 minutes, a cherry wood colored caramel forms. See that all sugar is melted completely.Remove the pan from the stove and very carefully add 1 cup HOT water to the caramel. Carefully hold the pan above the sink, and slowly add the water to avoid splashing. Stir the contents well . Keep aside to cool. I use breadloaf pans which are deep but elongated,hence it takes time. When you use wide-surfaced shallow baking pans,the time may be short.Use a toothpick to insert and check for doneness after 45 minutes and then every 10-15 minutes so you don`t overccok it.Thanks for bringing this to notice.I forgot to mention it. Please let me know how it turns out.Thanks for the reviews.

user
Reply
Nisha

I made the cake, tastes good, but the color wasn`t like the fruit cake you get in Kerala, u know the dark kind, mine was more golden brown. It didn`t take 1 and half hour to bake either. If I waited it would have burnt, are you sure of the time? Could you tell me how you kept the sugar carmelized once you put it to cool , mine hardened and I had a hard time with it. Any suggestions? Thanks...not a bad recipe though.

user
Reply
Liz

this is a great recipie.next time i will reduce almond extract , because i felt it was too strong.

Reply
Prem

Most ingredients are in lb. few of them are in cups; Could you please send me the detail? 1 cup = lb? thank you Prem

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