Rum Soaked Fruit Cake Recipe

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)

Preview

See Also:

Show details

World’s Best Fruit Cake A Beautiful Plate

WEBDec 2, 2019 · Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to …

Rating: 4.6/5
1. The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.
2. Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans. If using these pans, you do not need to line or grease the pans prior to adding the batter. Equipment Note: This fruitcake can also be prepared using 9x5-inch loaf pans. If using other types of pans, lightly grease and line with parchment paper.
3. In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, that’s ok.

Preview

See Also: Cake RecipesShow details

Black Cake: Caribbean RumSoaked Fruit Cake Alica's …

WEBMay 11, 2021 · Bake the cake at 275 degrees F for 60-80 minutes. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum …

1. Wash and dry all fruits. Mix together in a large bowl. Place fruits a little at a time in a food processor, food mill, or ninja blender. Add enough wine to grind fruits to a paste. Repeat process until fruits have been macerated. Fruit mixture should not be too watery. Add 3-4 cups dark rum. Stir and let mixture soak at minimum one week or even one year+. Adding more wine or rum periodically.
2. If using store-bought burnt sugar, skip this step. Place sugar in a small saucepan. On low heat turn sugar with a spoon until it begins to caramelize. Once dark brown, add wine and remove from heat. Let cool completely.
3. Preheat oven to 275 or 300 degrees F.
4. Line 3-8in or 2-9in baking pans with parchment paper. Trim paper and set aside.

Preview

See Also: Cake RecipesShow details