What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 rum fruit cake recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Rum Fruit Cake Recipe
Spiced Rum Fruitcake
Spiced Rum Fruitcake
World’s Best Fruit Cake
Christmas Rum Soaked Fruit Cake
Christmas Fruitcake
Butter-Rum Walnut Cake
Black Cake (Caribbean Rum Soaked Fruit Cake)
Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark Brown Cake)
Buttered rum Christmas cake
Caribbean Black Cake Christmas Cake
Grandma’s Truly Delicious Fruitcake
Rum Passion Fruit Cake
Rum Raisin Fruitcake
What does rum do to a fruit cake?
Most fruitcakes are composed of cake batter, dried or candied fruits, and nuts. Basting fruitcake with rum or other alcohol also provides moisture and helps preserve the cake. You add rum to fruitcake both before baking through soaking the fruit and after baking by applying directly to the cake and to a cheesecloth.
How long do you soak fruitcake in rum?
Step 4. Remove the cakes from your refrigerator and brush them with alcohol again every 2 to 3 days. They won’t “ripen” enough to be fully flavored for at least 3 weeks, the minimum aging time, and 4 to 6 weeks is better.
What kind of rum is used in fruit cake?
Other dried fruits you can use are golden raisins, figs, prunes, tart cherries and cranberries. Spiced Rum: Spiced rum has hints of ginger, cinnamon and allspice making it ideal for this festive fruit cake. Gold rum can also be used in place of spiced rum.
What is the best alcohol for fruitcake?
What alcohol should you use? Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.
How do you make fruit cake moist with alcohol?
To ensure you have a nice moist fruitcake
- Take a muslin/cheesecloth soaked in rum, brandy or fruit juice Wrap the cake well with this liquor/fruit soaked cheesecloth.
- Cover the wrapped cake in aluminum foil.
- Do not let the aluminum touch the cake directly. …
- Place the cake in an airtight plastic box.
How long do you soak fruit in alcohol for Christmas cake?
The first step of making the Rich Christmas Fruit Cake requires soaking of the fruits in alcohol. Soaking the dried fruits for a minimum of 2-3 months is recommended for a rich Fruit Cake.
Can I use whiskey instead of brandy in a fruit cake?
Whiskey serves as a great substitute for brandy in a fruitcake. Although whiskey comes from fermented grain mash while brandy is made from fermented grape mash, the process is so similar, that the flavor will be similar as well.
Does alcohol stay in fruit cake?
Yes, fruitcake will retain almost all the alcohol added to it, whether added before or after cooking.
Is Spiced rum good for baking?
Captain Morgan’s Spiced Rum is the perfect way to add a kick of festive flavor to your favorite cocktail drink, hot chocolate, or even coffee drinks! This richly flavored rum would make the perfect addition to any recipe for chocolate cake, brownies, cookies and cupcakes.
Can I put rum in a Christmas cake?
You can used golden or spiced rum instead of dark rum, if that’s what you have in your cupboard. This is one of our best Christmas cake recipes. We have soaked our fruit in rum and butter to give it a warm and creamy finish. Leave this cake to mature to get the best flavour out of it.
Why is my fruit cake soggy in the middle?
There are quite a few reasons you could end up with this result. It could be that too much fat has been used to grease the tin; the cake tin wasn’t lined sufficiently; the oven was too hot; the cake was left in the oven for too long or a fat that is not suitable for baking has been used.
Why is my fruitcake crumbly?
One of the major reasons why your fruit cake is moist but crumbly is the gluten content of the flour you use to bake. According to a March 2017 review published in the Journal of Gastroenterology and Hepatology, gluten is a complex protein that affects both the flavor and the texture of dough.