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 21 no bake fruit cake recipe with rum 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.
21 No Bake Fruit Cake Recipe With Rum
Icebox Fruitcake
Fruit Cake Recipe (Alcohol and No-Alcohol)
No Bake Fruit Cake
No-Bake Spiced Fruitcake Balls
No Bake Christmas Fruit Cake Slices
Christmas Rum Soaked Fruit Cake
No Bake Mini Fruit Cake “mix in a jar”
No Bake Rum Cake
No-Bake Holiday Fruitcake
Rum Raisin Fruitcake
Old Fashioned Fruitcake Recipe
Everyone’s Favorite Fruitcake
Holiday Fruit Cake
Easy No-Wait Holiday Fruitcake
EGGLESS CHRISTMAS FRUIT CAKE | VEGAN CHRISTMAS CAKE | BEST PLUM CAKE
Traditional Christmas Cake
Christmas Icebox Fruit Cake
World’s Best Fruit Cake
Fruit Cake for Christmas
What is the best liquor to soak fruitcake in?
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.
Does alcohol cook out of fruit cake?
Although some of the alcohol cooks off during the baking process, a reasonable percentage remains for consumption (after baking for 30 minutes, 35% of the alcohol is still present). … The alcohol itself will diminish the strength of the cake’s structural components.
What liquor is used in fruit cake?
Alcohol: medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur are the usual flavours for fruit cakes.
How do you add alcohol to fruitcake?
Evenly pour 1.5 – 2 ounces of your favorite bourbon, rum, brandy, or cognac, over the fruitcake. For a quick way to measure, use a standard-sized shot glass. Take care to pour slowly, allowing the liquor to absorb into the cake with minimal runoff.
Can you put rum in fruitcake?
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.
Can I soak a store bought fruitcake in rum?
Brush: Unwrap your store-bought fruitcake. Place it on a work surface and, using a toothpick or another thin, sharp tool, poke small holes all over the surface of the cake – top, bottom and sides. … As for what alcohol, rum or brandy is pretty traditional for soaking fruitcake, but almost anything will work.
Does rum cook out of cake?
Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. … A sauce that is simmering or boiling at about 172 degrees F for 20-30 seconds should evaporate the alcohol.
Does rum evaporate from cake?
Well, yes, it does. Rum cakes actually contain rum and therefore contain alcohol. Through the baking process, most but not all of the alcohol will evaporate. Rum cakes typically contain under 0.5% of alcohol content, although some well-known brands or baked-to-order rum cakes can contain up to 5% of alcohol grains.
Can you get drunk from cake with alcohol in it?
Yes, you can get drunk eating food made with alcohol.
Can I use rum instead of brandy in Christmas cake?
You can use standard rum, whisky or brandy. I wouldn’t use the most expensive variety – the sugar in the cake and the sugars in the fruit add a lot of sweet richness to the cake, so it’s difficult to tell the difference between an expensive brand or a cheaper brand of spirit anyway.
What is the difference between rum and brandy?
Brandy is a strong alcoholic spirit made from fermented fruit juice or distilled wine, while rum is a distilled alcoholic drink made from sugarcane byproducts like molasses or directly from sugarcane juice.
Why is my fruit cake so crumbly?
Why is my fruitcake crumbly? Measure the ingredients properly, so there a good balance of fruit to the cake batter. Too much fruit means there is not enough batter to hold it all together. Alternatively, too much sugar in a cake batter to crumble when you cut.