Rum Fruit Cake Recipe | Christmas Fruit Cake Recipe with Rum

This is a Simple Light Rum Fruit Cake Recipe that is moist and easy to make. Moreover, there is no soaking of fruits involved in this recipe. Yet the cake turns out to be moist and light and delicious too with fruits and nuts in every bite.

You could whip this fruit cake and also bake it immediately. Bake it at 160 deg C for approximately an hour and you will end up with a light fruit cake that is moist and tastes awesome.

This is my family’s favourite fruit cake recipe and we bake this very often for birthdays and occasions. This Rum Fruit cake always impresses friends and family. A perfect cake recipe with the richness of a fruit cake and the softness of a sponge cake, a must-try recipe!

The ingredients for this fruit cake recipe are straightforward. This cake recipe has all the elements that are required to bake a simple tea-time cake.

Rum in this cake recipe gives it an exquisite flavour but you could feel free to omit it. Substitute orange or any citrus fruit juice instead of rum and you will not be disappointed.

Table of Contents

• Fruit Cake Recipe With Rum – Ingredients
  • Watch how to make Rum Fruit Cake :
  • Cake Recipes you may like
  • Printable Recipe Card

Fruit Cake Recipe With Rum – Ingredients

Fruits – You could use any fruits of your choice. Fruits like raisins, dates, cherries, and apricot are the most commonly used fruits. The quantity that you like also depends on your taste, you could add less or more.

Nuts – Like fruits, cashew nuts, almonds, and walnuts are expected in a fruit cake. Use any nuts you like but cut them into tiny pieces before adding them to the cake batter.

Flour – We use all-purpose flour for the fruit cake recipe. You could substitute this with self-raising flour too but in that case, skip out the baking powder.

Butter – Folks sometimes substitute butter with vegetable oil. But I prefer to add butter to my cakes as they turn out delicious. You could add a tablespoon of oil while mixing the cake batter to keep your cake moist.

Sugar – Use Demerara Sugar for this fruit cake recipe for its caramel flavour and taste. Demerara sugar also gives the cake a light brown hue making it look richer. Use white granulated sugar if you cannot lay your hands on the brown sugar.

We do not use any caramel sugar syrup for this recipe as we like to keep this simple fruit cake light.

Eggs – Use whole eggs for this cake recipe and add them to the batter one by one while mixing the cake.

Baking Powder – Add 1 tsp of Baking powder to the batter. Check the strength of your baking powder before use to avoid disappointment later. To check your baking powder add 1/2 a teaspoon into warm water. It will start a fizz or bubble if it is still active. This baking powder is fine to use.

Spice Mix – To make spice mix grind 1-inch cinnamon, 2 cloves & a small piece of nutmeg in your coffee blender or mixie jar. Add 1 tsp of this spice mix to your cake batter.

Vanilla Essence – 1 tsp vanilla essence gives a wonderful aroma to this cake.

Rum – We do not soak the fruits in rum as is traditionally done. But we add rum to the cake batter before baking. You could also substitute the rum with brandy.

Salt – Add salt if you are using unsalted butter for this cake. Since I use salted butter I skip the salt in this recipe.

Watch how to make Rum Fruit Cake :

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Printable Recipe Card

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