Ingredients for Rum Fruit Cake
- 1 cup dark rum
- Raisins
- Desiccated Coconut
- Fresh Ginger
- Canned Peaches
- Honey
- Pineapple Chunk
- Evaporated Milk
- All Purpose Flour
- Sugar
- Dutch Processed Cocoa Powder
- Allspice
- Baking Powder
- 1 teaspoon baking soda
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How to Make Rum Fruit Cake
- Preheat oven to 375°F (190°C). Grease and flour a 10-inch bundt pan or a 9x13 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ½ teaspoon salt, and 1 ½ cups granulated sugar.
- In a separate bowl, whisk together the wet ingredients: 1 cup dark rum, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 ½ cups chopped mixed candied fruits (such as cherries, cranberries, and citrus peel) and ½ cup chopped walnuts or pecans.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 50-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, drizzle with your favorite rum glaze or frosting.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
1973g
Fat
106g
Carbs
286g
