DARK FRUIT CAKE RECIPE WITH RUM RECIPES

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MOIST AND BOOZY FRUITCAKE WITH RUM AND PORT (A.K.A. DARK ...



Moist and Boozy Fruitcake with Rum and Port (a.k.a. Dark ... image

This moist and boozy cake from food writer Melissa Clark's "In the Kitchen with a Good Appetite" cookbook is lighter and sweeter than traditional fruitcake, with a smoother texture.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes two 9-inch loaf cakes and two 8-inch round cakes

Number Of Ingredients 22

1 pound pitted prunes (2 1/4 cups)
1 pound dark raisins (2 3/4 cups)
1 pound dried currants (3 1/2 cups)
1 pound dried cherries (3 1/3 cups)
3 ounces candied citrus peel, orange and lemon (1/2 cup)
3 ounces candied ginger (1/2 cup)
1 (750 mL) bottle dark rum, plus more for brushing cakes
1 (750 mL) bottle ruby port or Manischewitz wine
2 cups (4 sticks) unsalted butter, at room temperature, plus more for pans
4 cups all-purpose flour, plus more for pans
4 ounces blanched almonds (2/3 cup)
1/3 cup boiling water
1/4 cup unsweetened cocoa powder
2 1/2 cups packed dark-brown sugar
1 tablespoon pure vanilla extract
10 large eggs, at room temperature
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 cup molasses or cane sugar
Confectioners' sugar or Royal Icing for Fruitcake, for serving

Steps:

  • At least 2 weeks before you plan to bake the cakes, place prunes, raisins, currants, cherries, citrus peel, candied ginger, rum, and port in a large container with a lid. Stir fruit once a day.
  • When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
  • In the bowl of a food processor or the jar of a heavy-duty blender, grind almonds to a coarse meal. Stir ground almonds into the fruit mixture until well combined. Working in batches, transfer almond-fruit mixture to the bowl of a food processor or jar of a blender and pulse until a chunky paste forms. Transfer paste to a large bowl or a rimmed baking sheet.
  • In a small bowl, whisk together boiling water and cocoa powder until smooth; set aside.
  • In the bowl of an electric mixer, cream together butter and brown sugar. Scrape down the sides of the bowl, add vanilla, and beat in eggs, one at a time. Transfer to a very large bowl or stock pot.
  • In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and baking soda. Using a spatula, fold flour mixture into butter mixture. Add cocoa powder mixture and molasses and fold to combine; stir in fruit.
  • Divide batter evenly between prepared pans and bake until cakes are firm on top and a cake tester inserted into the center comes out clean, about 3 hours. Remove from oven and immediately brush tops of cakes with rum. Let cakes cool completely.
  • Invert cooled cakes to unmold and brush with additional rum. Wrap cakes in cheesecloth, a clean dish towel, or sturdy paper towels, and then in aluminum foil. Let stand at room temperature at least 3 days before serving, and up to 1 month. Serve cakes dusted with confectioners' sugar or frosted with royal icing.

BUTTERED RUM CHRISTMAS CAKE RECIPE | BBC GOOD FOOD



Buttered rum Christmas cake recipe | BBC Good Food image

Mix dried fruit, nuts, cranberries and maple syrup on Stir-up Sunday for this crowd-pleasing Christmas cake that improves as it keeps

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield 20

Number Of Ingredients 15

225g unsalted butter, softened, plus extra for greasing
225g light muscovado sugar
4 large eggs, beaten
225g plain flour
2 tsp ground mixed spice
zest 1 small orange
85g pecans or walnuts, toasted, then roughly chopped
150ml cloudy apple juice
50g unsalted butter
2 tbsp maple syrup
5 tbsp dark rum
800g mixed dried fruit (the kind that includes mixed peel)
175g dried cranberries
2 tbsp dark rum
1 tbsp maple syrup

Steps:

  • Start with the fruit. Pour the apple juice into a saucepan and bring to a simmer. Add the butter, let it melt, then take off the heat and add the syrup and rum. Put the mixed fruit and cranberries into a large bowl, pour over the hot rum mix, then cover tightly with cling film and leave overnight.
  • The next day, heat oven to 160C/140C fan/gas 3. Grease and double-line a 20cm round, deep cake tin with non-stick baking parchment. Beat the butter and sugar together until creamy and pale, then gradually beat in the eggs until light and fluffy. If the mix starts to split or look lumpy, add 1 tbsp of the flour and keep beating. Sift in the flour, spices and ¼ tsp salt, and fold in using a large spoon. Fold in the orange zest, nuts, soaked fruit and soaking liquid.
  • Spoon the batter into the tin, level the top, then make a slight dimple in the middle using the back of the spoon. Bake for 1 hr 30 mins, then reduce oven to 140C/120C fan/gas 1 and bake for a further 1 hr 45 mins or until it has risen, is a dark golden colour and a skewer inserted into the middle of the cake comes out clean. Put the tin on a cooling rack and leave until warm.
  • To feed the cake the first time, use a cocktail stick to poke all over the top of the warm cake. Stir together the rum and maple syrup, then slowly spoon over the cake. Cool completely, then remove the baking parchment, wrap loosely in clean baking parchment and store in an airtight tin. Feed the cake every week to 10 days until you decorate it.
  • To cover, ice and decorate your cake, see 'goes well with' for instructions on how to make our Midwinter candle cake, Sparkly bauble cake or Sparkling snowfetti cake.

Nutrition Facts : Calories 421 calories, FatContent 16 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium

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