Rum Fruit Cake

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Rum Fruit Cake 





400 gms butter
400 gms dark brown sugar
400 gms eggs (6 large or 8 small)
550 gms flour
400 gms soaked fruit (dried apricots, raisins, dried figs, cranberries soaked in rum for atleast 2 days or more)
Juice and grated peel of a large orange (or 3 tablespoon of marmalade)
1 heaped tablespoon of allspice powder or mix of equal quantity  cinnamon nutmeg and clove powder
15 gms baking powder
2 tablespoon of golden syrup
1 tablespoon of vanilla essence

Heat the oven to 150 degree celecius, line your baking dish with butter paper and keep aside

Sift the flour, baking powder, the spice powder and keep aside
Cream the butter and sugar, add eggs one at a time. Add the essence and the golden syrup and the orange juice/marmalade. Mix nicely. Now add the flour bit by bit and when all the flour is incorporated, add the soaked fruits and orange peel.
Pour into the baking dish and bake for atleast two hours depending on the size of the baking dish

I make this cake in the first week of December and feed it for 15 days before decorating it...This is a very heavy cake and I pour about 45 ml of rum when the cake is warm. Later on every day feed the cake with 30 ml of rum till Christmas or till 2 days before decorating the cake




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