CHRISTMAS RUM CAKE
A delicious simplified recipe of a classic Rum cake
Ingredients
FOR THE FRUIT MIX
- 1/4 Cup Apple Juice
- 1 tbsp Unsalted Butter
- 1 tbsp Maple Syrup
- 100 ml Dark Rum
- 1/4 Cup Walnuts chopped
- 2 tbsp Raisins chopped
- 2 tbsp dried Cranberries
- 1/4 tsp ground Cinnamom
- 1/8 tsp ground Nutmeg
- 1/8 tsp ground ginger
FOR THE CAKE
- 2 Cups all purpose Flour
- 1 Cup unsalted Butter
- 1.5 tsp Baking Powder
- 1 Cup Brown Sugar
- 1 tbsp Orange Zest
- pinch of Salt
Instructions
FRUIT MIX RECIPE
- Add the apple juice to a saucepan and cook over medium heat and being to a gentle simmer
- Remove from the stove, add butter and mix until it melts
- Once the mix cools to room temperature, add Captain Morgan Dark Rum Mix and give it a stir
- Add the raisins, walnuts, cranberries, cinnamon powder, nutmeg powder, ginger powder and maple syrup
- Mix well, transfer to a bowl,cover with cling wrap and leave overnight for the nuts to soak in the flavours
CAKE RECIPE
- Next day, Preheat the oven at 175C
- Brush the cake pan with butter
- Add sugar and butter to the mixing bowl and start mixing with a whisk or a spatula
- Once the mixture is light and airy, add in the eggs one by one, and beat well
- Add in the flour and mix
- Add in the soaked fruit mixture, orange zest, a pinch of salt and mix well
- Transfer to the cake pan and bake at 175C for 45-50 minutes or until cooked