Traditional Fruit Cake Recipe With Rum
Introduction
Fruit cake is a timeless classic that has been enjoyed by generations. Whether you’re looking for a festive treat to share with friends and family during the holidays or just want to enjoy a classic fruitcake recipe, this one is sure to please. This traditional fruit cake recipe with rum is made with dried fruit, nuts, and a splash of rum for an added depth of flavor. Not only is this cake delicious, but it’s also a great way to use up any leftover dried fruit or nuts that you may have lying around.
Ingredients
For this traditional fruit cake recipe with rum, you’ll need:
- 1 cup dried apricots, chopped
- 1 cup dried cranberries
- 1 cup raisins
- 1 cup chopped walnuts
- 1/2 cup butter, softened
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup rum
- 1/4 cup warm water
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, combine the dried apricots, dried cranberries, raisins, and chopped walnuts. Set aside.
In a large bowl, cream together the butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the dried fruit and nuts, then pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, mix together the rum and warm water. As soon as the cake comes out of the oven, use a pastry brush to brush the rum mixture over the top of the cake. Let the cake cool completely before serving.
Nutrition
One slice of this traditional fruit cake recipe with rum contains approximately:
- 290 calories
- 12.3 g fat
- 42.7 g carbohydrates
- 3.1 g protein
- 2.2 g fiber
- 53 mg sodium
- 9 mg cholesterol
Tips and Tricks
This traditional fruit cake recipe with rum is a great way to use up any leftover dried fruit or nuts that you may have lying around. You can also experiment with different types of dried fruit, such as cherries, figs, or dates. For a more intense flavor, try soaking the dried fruit in rum overnight before adding it to the batter.
If you’d like to make this cake a bit lighter, you can substitute some of the butter for applesauce or Greek yogurt. To make the cake even more flavorful, add a teaspoon of cinnamon or nutmeg to the batter.
Serving Suggestions
This traditional fruit cake recipe with rum is delicious served on its own, but it’s even better when served with a dollop of whipped cream or a scoop of vanilla ice cream. You can also drizzle the cake with a bit of extra rum or sherry for a more intense flavor.
This cake is perfect for all sorts of occasions, from holiday gatherings to afternoon tea. It’s also a great way to use up any leftover dried fruit or nuts that you may have lying around. Enjoy!
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