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
- 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
- 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.