The Perfect Rum-Oozing Moist Cake
Fruit Cake/ Plum Cake/ Rum Cake, has fond memories. As a kid, my father would buy this favorite cake of mine from a local bakery. And now, I make atleast 4 Fruit Cakes – every single year!
My Fruit Cake ritual starts 2 months in advance by soaking the nuts. I bake the cake atleast 15 days in advance & feed them with a weekly dose of Brandy. I cut one cake on Christmas Eve for a family occasion & the rest for New Years.
This year i have made a single portion Fruit Cake. It’s a great idea, as it can be served individually. It also looks beautiful & incase of a few extra ones, you can store them back unlike a cut cake piece.
Dry Fruits (raisins, dates, figs, apricots, almonds, pistachios, cashews) – 3 Cups
Rum or Brandy – 250ml
All Purpose Flour – 300gms
Ground Cinnamon & Nutmeg – 1 tsp.
Unsalted Butter (room temperature) – 300gms
Dark Brown Sugar – 300gms
Eggs – 5 nos.
Caramel Syrup – 1/4 cup
Candied Orange Peel – 1/8 cup
Soaking the Fruit
- Soak the dry fruit assortment in Rum or Brandy – preferably atleast for two months. However, even overnight will work
- Incase you don’t want to use alcohol, soak the dry fruits & nuts just overnight in Orange or Apple juice and cook it in the same juice
- In a saucepan, add the soaked nuts & the soaking rum syrup
- Cover it with a lid. On a low heat cook the dry fruits till all the rum is evaporated
- Spread it on a plate and let it cool & air dry completely
- Add the candied orange peel to this
- Sieve the flour, spices over the cooled dry fruits and toss it to coat the nuts well
- This step will ensure the nuts don’t sink to the bottom when baked
- Preheat the oven 140°C
- Grease 8 Ramekins well and line just the bottom with parchment paper
- Cream butter & sugar for 8 mins or till the mixture is creamy, fluffy and light
- Break the eggs one by one, mixing it well after each addition
- Pour caramel syrup and mix well
- Add flour into the mixture gradually & fold well till
- Spoon the mixture into the prepared tin. Level the top
- Bake for 1 to 1.5 hours, or when the skewer comes out clean when inserted in the center
Feeding the Cake
- When the cake has cooled, pierce the top in several places with a skewer & pour over a little rum. Remove the cake from the tin
- Wrap with baking paper, then wrap with foil. Store in a cool place for up to 3 months to mature, occasionally unwrapping and spooning over 1-2 tbsp. rum
Assembly & Storage
- Brush it with Apricot jam and dust it with icing sugar before serving or pour over some Brandy Butter Sauce and serve
- Store it refrigerated
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CRAFTED WITH LOVE
Mom. Accessory Designer. Artist. Loves to Cook.
For me, cooking is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.
Plating requires an eye of an artist and skill of a designer, so what more can i ask for??