Super Moist Christmas Fruit Cake | Fruit & Nuts Rum Cake | Rum Cake Recipe

How to Make Christmas Fruit & Nuts Rum Cake

Hello Foodies,

Christmas is just a few days away and we need cranberry loaf, gingerbread, breakfast Cinnamon Rolls and a few cocktails/mocktails. But most of all we need moist and delicious fruit and nuts Christmas rum cake.

I made this decadent Christmas cake filled with bittersweet chocolate. It’s rich, moist, and perfectly fudgy cake makes it just fancy enough for the holidays!

⁣This cake is perfectly spiced, and deliver the perfect texture and Christmas flavors. They are beyond festive for the holiday season!⁣ This Christmas rum cake is perfect for this week at any moment really.

Video Recipe:

The Christmas cake is an English tradition and this cake is loaded with candied fruits, fruit peels, and dried fruits, which are macerated in Rum for 1-2 weeks. All the Christmas flavors in a Cake! Never been a big fan of fruit cakes, until I tried this one! This is my version of Christmas fruit cake, easy, peasy, and fruity. Give it a try!

Rum & Egg Substitutes:

Rum 75 ml: use 75 ml Orange Juice
3 Eggs: ¾ Cup Yogurt/Buttermilk/Apple Sauce

Ingredients:

To Soak Dry Fruits, and Nuts in Rum:

3 Tbsp Dates, chopped
2 Tbsp Pumpkin seeds
3 Tbsp Hazelnuts, chopped
3 Tbsp Cashews, chopped
3 Tbsp Dried Cranberries
3 Tbsp Almond, chopped
3 Tbsp Dried Banana
3 Tbsp Raisins
3 Tbsp Dried Orange, chopped
1 Tbsp Crystallized Ginger, chopped
3 Tbsp Pecan, chopped
3 Tbsp Walnuts, chopped
¼ Cup Tutti Fruiti
1 Tbsp Pistachios, sliced
¼ Cup Orange Juice
75 ml Dark Rum (To Make a non-alcoholic version of a fruit cake, use same quantity Orange Juice)

Dry Ingredients:

1 ¼ Cups All-Purpose Flour/Maida
½ cup Almond Flour
2 Tbsp Cocoa Powder
¼ Tsp Cinnamon
¼ Tsp Ginger powder
¼ Tsp Nutmeg
1 Tsp Baking Powder
1/4 Tsp Baking Soda
¼ Tsp Salt

Wet Ingredients:

½ Cup Unsalted Butter
¾ Cup Brown Sugar
3 Large Eggs
¼ Cup Orange Juice

Other Ingredients:

1 Cup Soaked Fruits and Nuts
¼ Cup chopped Dark Chocolate

Instructions:

To Soak Fruit and Nuts Mixture:

In a bowl combine all the dry nuts, fruits, and tutti-fruity.
In a mason jar add fruit mixture and pour rum.
Close the mason jar and shake the jar well.
Let the fruits and nuts soak in the rum for 2-15 days.

To Christmas Fruit Cake:

Preheat the oven to 300 F and spray a 7” springform baking pan and 6” baking pan with baking spray or butter and flour.
In a bowl sieve dry ingredients(all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, salt, cinnamon powder, ground nutmeg, and ginger powder together).
Sieve for 2-3 times and keep aside.

In a mixing bowl whip the butter and sugar together for about 2-3 minutes, scraping down the sides of your bowl as needed, until light and fluffy.
Whisk well till sugar is almost dissolved and smooth(this will help lighten and aerate the cake).
Beat in the egg one by one.
Now add dry ingredients to the wet ingredients and add orange juice and mix/fold all well.
Don’t over mix, mix enough to get a smooth batter.
Gently fold in the dry fruits and nuts mixture and dark chocolate, making sure to get them evenly distributed.

Bake at 300 F for 40-50 minutes or until the toothpick inserted in the middle comes out clean(If you are using a 9” baking pan, then bake for 60-80 minutes).
Let the cake cool completely before slicing.
Unmold the cake and transfer it to a serving platter.
This fruit cake tastes best when served the next day.
The flavor and texture of the cake improve a lot at that time.

How to store:

Fruitcake can be stored in the refrigerator for up to 1-2 months.

Good Time To Eat:

It is good to eat Christmas Fruit Cake as a dessert.

If you make this recipe, share your food picture with the hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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