Are you ready to transport your taste buds to a world of warm spices, juicy fruits, and the delightful kick of rum? Then look no further! This rum-soaked fruit cake recipe is the perfect blend of easy homemade cooking and deliciously decadent results. Whether you're a seasoned baker or just starting your culinary journey, this recipe is designed to be simple and foolproof, yielding a moist and flavorful cake that’s perfect for any occasion – holidays, birthdays, or simply a special weekend treat. It's a true classic, elevated with a touch of Caribbean flair. This recipe provides quick dinner ideas for those who appreciate a touch of elegance in their meals.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark rum (or substitute with strong brewed black tea or apple juice for a non-alcoholic version)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1 cup mixed candied fruits (cherries, pineapple, peel) – chopped
- 1 cup raisins
- ½ cup currants
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Getting Started:
- Preheat your oven to 300°F (150°C). Grease and flour a 9x13 inch baking pan. This ensures even baking and easy removal of the cake.
Making the Batter:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, resulting in a lighter cake. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Adding the Fruits and Nuts:
- Stir in the chopped candied fruits, raisins, currants, and nuts (if using).
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean.
Soaking the Cake:
- While the cake is still warm, poke holes all over the surface using a wooden skewer or toothpick.
- Slowly pour the rum (or substitute) over the warm cake, allowing it to soak into the holes. You might need to do this in stages to ensure the rum is fully absorbed. Let the cake cool completely in the pan before serving.
Tips for the Best Rum Soaked Fruit Cake:
- For a richer flavor, use high-quality rum.
- Don’t overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before slicing and serving. This allows the flavors to meld and the cake to firm up.
- Store leftover cake in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
Variations:
- Citrus Twist: Add the zest of one orange and one lemon to the batter for a brighter, citrusy flavor.
- Spiced Delight: Increase the amount of spices to your liking for a more intense flavor profile.
- Chocolate Indulgence: Add ½ cup of cocoa powder to the dry ingredients for a delicious chocolate fruit cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-20g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
This nutritional information is an estimate and may vary based on specific ingredients used. This delicious and easy recipe is perfect for anyone looking for healthy meals with a festive twist. Enjoy!