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Christmas Rum and Fruit Cake - Caribbean Traditional Recipe

Christmas Rum and Fruit Cake - Caribbean Traditional Recipe

rum cake

It is the Christmas week, and all efforts are invested helping you arrange a fiesta for the occasion. Rum and fruit cake is popular holiday season dessert all over the world. Although the preparation finds its origin in the Christmas celebration in the Caribbean island. Every island in fact has its own exclusive recipe, with some places, using a mix of Rum and brandy, in order to achieve a more complex taste and darker appearance.

The common method of preparation includes soaking an assortment of dry fruits in rum. Once the cake is prepared, it is allowed to age in a film of rum, so that the taste of rum is uniformly distributed.

We present to you a classical version of the rum cake. Read ahead and discover for yourself the elaborate recipe for the preparation.

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Christmas Rum and Fruit Cake - Caribbean Traditional Recipe

Ingredients Required

  • 1 cup assorted dry fruits
  • 1/2 cup dark rum
  • 1/4 cup brown sugar
  • 1 whole egg
  • 1/2 cup allpurpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoontable salt
  • 1/2teaspoon coarsely ground cinnamon sticks
  • 1/4 cup sugar cane juice
  • 2 tablespoon full fat milk

Procedure of Preparation

  • Soak the dry fruits in 1/4thcup of rum, at room temperature, in an air tight container for 1 whole day.
  • Preheat the oven at about 170 degrees C. Grease a tray with butter ans line it with baking paper.
  • In a large mixing bowl mix together butter and whisk to a uniform consistency and fluffy texture. Preferably use hand blender.
  • Beat the egg separately and add into the mix. Whisk into uniformity.
  • Fold in the flour. Further add baking soda, salt and ground cinnamon. Add little sugarcane juice if the mix gets too dry at any time.
  • Once the mix is homogeneous, add the sugarcane juice, and followed by the milk. Whisk into an uniform consistency.
  • Stir in the soaked dry fruits and mix thoroughly.
  • Pour the cake batter into the baking tray. Bake for about 45 minutes. Consequently let the cake sit in the oven for 10 minutes. Drizzle about 2 cups of run on the surface.
  • Cut a piece of cheesecloth and a piece of baking paper. Make the cheesecloth moist with 1 tablespoon of rum.
  • Delicately arrange the cheesecloth over the baking paper and use it to unmold the cake. Rub the sides of the cake with rest of the rum.
  • Wrap the entire cake with baking paper, followed by cheesecake. Place the cake in an airtight container and let it age for about at least month.

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