Christmas Rum Fruit Cake Recipes

Old Fashioned Fruit Cake Loaf (with Rum Option)

WEBDec 6, 2023 · Add half of the coffee and stir into the butter, then add the remaining flour and coffee and stir until combined but do not over mix. …

Rating: 5/5(1)

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Best Christmas Fruitcake Recipe

WEBNov 14, 2023 · Directions. Soak the fruit: Place cranberries, currants, cherries, mango, and citron into a medium bowl and stir to combine. …

1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.

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Rum Fruit Cake Recipe Christmas Fruit Cake Recipe …

WEBDec 20, 2020 · Directions. Cream butter and sugar with an electric beater or a whisk till light and fluffy. Add in the eggs one by one. Add in all …

1. Cream butter and sugar with an electric beater or a whisk till light and fluffy
2. Add in the eggs one by one
3. Add in all-purpose flour little by little and mix well with a spatula.
4. Now put in the vanilla essence and the rum

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Healthy Christmas Fruit Cake Nourish Every Day

WEBNov 30, 2020 · Preheat your oven to 150 C. Line a 20 cm cake tin (preferably spingform) with baking paper along the base and sides. …

1. Start by soaking the fruit. Fill your kettle and pop it on to boil while you organise all the dried fruit into a large bowl. If you're using larger fruit like dates and apricots, roughly chop them up first (my quick tip: snip them with kitchen scissors - it will save you so much time!). Pour the hot water over the fruit and allow to sit for 10 to 15 minutes to soften and then drain and allow to cool to room temperature (get on with your cake prep while this is happening).
2. Preheat your oven to 150 C. Line a 20 cm cake tin (preferably spingform) with baking paper along the base and sides.
3. Combine the almond flour, coconut flour, bicarb, salt, mixed spice and cinnamon in a large mixing bowl. Zest the orange and roughly chop the walnuts, and add the zest and walnuts to the bowl too. Keep the orange.
4. In a separate bowl, whisk together the eggs, melted butter (or coconut oil), vanilla and amaretto (or extra orange juice if you aren't using liqueur). Squeeze in the juice of the orange (doesn't matter if some pulp goes in).

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