Spiced Rum Christmas Cake

Ever since I first started making my own Christmas cakes a few years ago, I’ve been using spiced rum instead of the traditional brandy. Unlike most people, I also don’t ‘feed’ my Christmas cake with additional alcohol after it’s been baked, as I just don’t think it’s necessary.  This way you don’t have to make it months in advance either 🙂 So here is the recipe for my Spiced Rum Christmas Cake.

Spiced Rum Christmas Cake Recipe

Cook Time3 hrs
Author: Sarah Sibley

Ingredients

  • For the cake
  • 1 kg Good Quality Dried Mixed Fruit Sultanas, Currants, Raisins with Peel
  • 50 g Glace Cherries Quartered
  • 200 ml Spiced Rum I use Bacardi Oakheart
  • 1 tsp Vanilla Extract
  • 225 g Butter Softened
  • 225 g Plain Flour I use Homepride
  • 1 tsp Baking Powder
  • 2 tsp Ground Mixed Spice
  • 225 g Soft Brown Sugar
  • 2 tbsp Black Treacle
  • 4 x Eggs
  • 1 x Orange Juice & Zest
  • 100 g Ground Almonds
  • 100 g Flaked Almonds
  • To cover
  • 4 tbsp Smooth Apricot Jam / Glaze
  • 500 g Marzipan
  • 1 kg Sugarpaste

Instructions

  • 2-3 days before you intend to make the cake, place the dried mixed fruit & peel in a bowl with the rum and stir it until all the fruit is well covered. Cover the bowl with clingfilm or foil and leave to soak, stirring again each day.
  • Line an 8” round tin with a double thickness of baking paper and preheat the oven to 300° F / 150° C / 130° Fan / Gas 2.
  • Place the flour, baking powder, mixed spice, & ground almonds into a large mixing bowl and mix thoroughly to combine.
  • Then add the soaked mixed fruit (and any rum left in the bowl), cherries & flaked almonds to the flour mixture and mix together.
  • In a separate bowl cream together the butter & sugar then stir in the treacle.
  • Add the eggs, vanilla, orange juice & zest and beat together until smooth.
  • Finally add the wet mixture to the flour and fruit mixture and mix together until completely combined.
  • Spoon the mixture into the tin and flatten out with the back of the spoon.
  • Tap the tin on the work surface a few times to remove any air bubbles and then place in the oven and bake for around 2.45-3hrs or until a skewer inserted in the centre comes out clean.
  • When baked leave the cake to cool in the tin for an hour before turning it out onto a wire rack to cool completely, leaving a layer of the baking paper still attached.
  • When completely cool, heat the apricot jam / glaze and brush over the cake before covering with the marzipan and sugarpaste. Always try and cover as soon as possible to stop the cake from drying out.

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