Rum Soaked Christmas Cake
Prep: 35 mins
Cook: 3 hours
Servings: 12 - 16
Celebrate the festive season by baking this beautiful rum soaked fruit cake, share it with family and friends.
Ingredients
- 1.4kg Sunbeam Mixed Fruit
- 125g Sunbeam Glacé Cherries
- 125g Angas Park Mixed Peel
- 125g chopped Angas Park Dates
- 2 cups CSR Brown Sugar
- 2 cups water
- 500g butter
- 8 eggs
- 2 cups White Wings plain flour
- 2 cups White Wings self-raising flour
- 1 tbsp malt
- 1 tsp mixed spice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup rum
Method
- Preheat oven at 170°C
- Combine first seven ingredients in a large saucepan and bring to boil, and simmer slowly for 20 mins. Allow to cool.
- Beat 8 eggs and add to cooled mixture.
- Add 2 cups plain & 2 cups self-raising flour & baking soda, mix well.
- Line in either a round tin or 20 x 20cm square cake tin with 4 layers of baking paper. Bake for 3hrs
- Remove from oven, pour 1 wine glass of rum over cake while still warm & allow to absorb.
- Roll cake up in tea towel & allow to cool completely in tea towel.
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