rum soaked fruitcake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best rum soaked fruitcake recipe

This rum-soaked fruitcake recipe is a classic in our household, and I’m excited to share it with you. It’s a traditional dessert that originated in Europe, but has been adapted and modified over the years to suit various tastes and preferences. The rich flavor of the fruitcake, combined with the subtle kick of the rum, makes it a perfect treat for special occasions or everyday indulgence.

My family loves it, and I’m sure yours will too! One of the things I love about this recipe is that it’s relatively easy to make, despite its impressive appearance. The key technique is to soak the cake in a mixture of rum and spices, which adds depth and complexity to the flavor.

This process also helps to preserve the cake, making it a great option for storing and serving at a later time. I’ve included some tips for making and storing the cake in this post, so be sure to read on! The aroma of rum-soaked fruitcake wafting from the oven is irresistible, and it’s sure to make your kitchen smell amazing.

My kids can’t get enough of it, and I’m happy to oblige their requests for seconds (and thirds!) Whether you’re looking for a show-stopping dessert for a holiday party or a comforting treat to brighten up a gloomy day, this rum-soaked fruitcake recipe is sure to hit the spot. And did I mention that it’s also relatively healthy?

With all those nuts and dried fruits, you’ll feel like you’re doing your body some good while still indulging in something delicious.

Rum Soaked Fruitcake

4.7 from 1983 votes

A rich and moist fruitcake infused with dark rum and packed with dried fruits and nuts. This classic holiday treat is best made weeks in advance to allow the flavors to meld and deepen.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours (plus soaking and aging time)
Servings: 16Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fruit Mixture

2 cups mixed dried fruits (raisins, currants, sultanas, chopped dates, dried cherries)
1 cup dark rum, plus extra for feeding
1/2 cup orange juice
Zest of 1 orange
Zest of 1 lemon

For the Cake Batter

1 cup unsalted butter, softened
1 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup chopped pecans or walnuts
1/2 cup chopped candied citrus peel (optional)

👨‍🍳Directions

1Combine the dried fruits, 1 cup dark rum, orange juice, orange zest, and lemon zest in a large bowl.
2Cover and let soak at room temperature for at least 24 hours, or up to 3 days, stirring occasionally.
3The fruits will plump and absorb the liquid.
4Preheat your oven to 300°F (150°C).
5Grease a 9-inch round cake pan or loaf pan and line the bottom and sides with parchment paper, allowing some overhang for easy removal.
6In a large bowl, cream the softened butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
7Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
8In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
9Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
10Do not overmix.
11Fold the soaked fruit mixture (including any remaining liquid) and the chopped nuts into the batter until evenly distributed.
12If using candied citrus peel, fold it in as well.
13The batter will be thick.
14Pour the batter into the prepared pan and smooth the top with a spatula.
15Bake for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean and the top is golden brown.
16If the top browns too quickly, tent loosely with foil after 1 hour.
17Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely.
18Once cool, peel off the parchment paper.
19To age the fruitcake, wrap it tightly in cheesecloth or a clean kitchen towel soaked in additional dark rum.
20Place the wrapped cake in an airtight container or cake tin.
21Store in a cool, dark place for at least 2 weeks, preferably 4 to 6 weeks.
22Every week, unwrap the cake and brush it with 1 to 2 tablespoons of rum to keep it moist and enhance the flavor.

🔧Equipment

Large mixing bowl
Electric mixer or whisk
9-inch round cake pan or loaf pan
Parchment paper
Wire cooling rack
Cheesecloth or clean kitchen towel
Airtight container or cake tin

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 180mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 40g🥩Protein: 5g

📝Notes

For best results, start this recipe at least 3 weeks before serving. The fruitcake can be stored for up to 3 months if fed regularly with rum. If you prefer a non-alcoholic version, substitute the rum with apple cider or grape juice, but note the shelf life will be shorter.

Watch Video Of How Rum Soaked Fruitcake Works

This rum soaked fruitcake recipe is always a good idea for holiday gatherings or any special occasion. It stores beautifully so you can make it weeks ahead and it only gets better with time.

I love serving it with a dollop of whipped cream or a slice of sharp cheddar cheese. For storage wrap the cake in rum soaked cheesecloth then plastic wrap and foil and keep it in a cool dark place.

To reheat simply microwave individual slices for 15 seconds or warm them in a low oven for a few minutes. You can also serve it at room temperature which is how my family prefers it.

This cake is perfect for Christmas dessert tables or as a homemade gift for neighbors and friends.

❓ Frequently Asked Questions About Rum Soaked Fruitcake

Q: What type of rum should I use in this recipe?

I recommend using a dark or spiced rum for this recipe, as it will add more depth and complexity to the flavor. You can also experiment with different types of rum to find one that suits your taste.

Q: Can I make this recipe without soaking the cake in rum?

No, soaking the cake in rum is an essential step in this recipe. It not only adds flavor but also helps to preserve the cake.

Q: How long does it take to make this fruitcake?

The preparation time is relatively quick, but you’ll need to let the cake soak in rum for at least 24 hours before serving.

Q: Can I store this fruitcake at room temperature?

No, it’s best to store this fruitcake in an airtight container in the refrigerator or freezer to keep it fresh.

Q: How do I reheat this fruitcake?

You can reheat slices of fruitcake by wrapping them in foil and warming them in the oven at 300°F (150°C) for about 10-15 minutes or until warm throughout.

Similar Posts