This is a much lighter version of the regular Christmas cake. It is fashioned using a variation of the pound cake recipe.
With the amount of rum that goes into it, any pirate would be happy to go ‘Yo Ho Ho and a bottle of rum’ after a bite of this cake!
Click any of the thumbnails below to watch a slide show of the work in progress.
Pre – preparation :
In a mason jar, add 500 gms of chopped fruits like dates, currants, sultanas, apricots and orange peel. Soak the fruit in about 500-600 mls of rum. Pour enough rum to cover the fruits completely. Feel free to add more rum, depending on the quantity of fruit you use.
I usually do this a year ahead. Yes, I know it’s a bit eccentric but I like my fruits well and truly boozy. :)
You can also do this on Stir Up Sunday or about a month in advance.
250 gms self raising flour + 2 tablespoons
250 gms lightly salted butter, softened
250 gms granulated sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
250 gms rum soaked fruit
Greased baking tin. I use a 10 inch square tin.
- Pre-heat oven to gas mark 4 or 180 degrees celsius for 12-15 minutes.
- Add the baking powder to the flour and sift it three times to air it well.
- Beat the butter, sugar and eggs together until pale and fluffy. Add vanilla extract and mix well.
- Add in the flour, gently, to ensure it is well folded in to the mixture but does not form clumps.
- Add the extra 2 tablespoons of flour to the fruit. Ensure that the flour has coated the fruit. (This prevents the fruit from sinking to the bottom of the cake.)
- Add this fruit to the cake batter and make sure it is evenly distributed.
- Pour the cake mixture into the greased baking tin.
- Bake in the oven for about 45 minutes. Check after 40 minutes and adjust the timings based on your oven.
- The cake is done when the top is golden and a toothpick or a knife inserted in the centre comes out clean.
- Take the cake out of the oven and cool on a wire rack.
- Enjoy warm with a generous lashing of brandy cream!
The Christmas cake can be eaten as it is. Or for a more festive looking cake, you can cover it in layers of marzipan and royal icing, as I have.