Christmas Rum Cake

The next day heat oven to 160c 140c fan gas 3.

Christmas rum cake. If you want to feed the cake prick it all over with a cocktail stick and spoon 1 2 tablespoons of rum over the cake roughly once a week up to 4 times in. Immediately drizzle 1 3 of the glaze on the bottom top of the cake. Pour the batter into the prepared pan. Let cool 10 minutes then invert.

Place the flour baking powder mixed spice ground almonds into a large mixing bowl and mix thoroughly to combine. Grease and line an 8 inch 20 cm cake pan. If mixed spice isn t available or you don t have the ingredients to make your own you can use pumpkin pie spice mix instead. Then add the soaked mixed fruit and any rum left in the bowl cherries flaked almonds to the flour mixture and mix together.

Add dried fruit rum and lemon zest to a covered container and let soak. Grease and double line a 20cm round deep cake tin with non stick baking parchment. Buttered rum christmas cake. Allow to sit for five minutes.

Add eggs melted butter water and rum and mix until combined. Remove cake from oven. Bake in the preheated oven until the cake has risen and the top is lightly golden brown about 40 minutes. Ideally this should be done several weeks ahead so the fruit can marinade nicely.

Boil for 4 to 5 minutes stirring constantly. A boozy unctuous cake suffused with rum and plump fruit. Turn off flame and pour in rum. Invert the cake onto a serving plate.

Place the cake mix eggs 1 3 cup of rum 1 2 cup of water and the vegetable oil into a large bowl. Stir to combine and reheat for 30 seconds. Stir in water and sugar. Preheat oven to 350 f or 180 c.

To store wrap the cake in baking paper and place in a cake tin not an airtight container. In northern england christmas cake is often served with a slice of cheese preferably wensleydale or a crumbly cheddar. Beat until smooth with an electric mixer on low speed about 3 minutes. Cream the butter sugar and vanilla extract until light and fluffy.

Remove cake from oven. Turn off flame and pour in rum. In a separate bowl cream together the butter sugar then stir in the treacle. Boil for 4 to 5 minutes stirring constantly.

You can used golden or spiced rum instead of dark rum if that s what you have in your cupboard. Stir to combine and reheat for 30 seconds.