How to add rum to fruit cake

Why do you soak fruitcake in alcohol?

Storing a Fruitcake

Once a fruitcake has been aged it can be eaten or gifted. Otherwise, store it tightly wrapped in the refrigerator. Fruitcakes soaked in liquor can last for months or even years if you periodically add more liquor. Since alcohol kills bacteria, it slows down the spoiling process.

Can you put rum in a fruit cake?

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.

How long should you soak fruit in alcohol?

How Long to Soak Fruit in Alcohol. For optimal flavors, you‘ll want to soak your fruit in alcohol for around 3 hours. You can get away with soaking anywhere from an hour to overnight but I’ve found 3 hours is the best balance taste wise for an alcoholic fruit salad.

How do you soak dried fruit in alcohol?

Mix all the chopped dried fruits well in a bowl, transfer it to a glass jar (do not use plastic/stainless steel or aluminum container). Pour alcohol over it just enough to soak the dried fruits. Cover and store at room temperature until further use. Give the jar a swirl every 2-3 days.

What kind of liquor do you put on fruit cake?

Alcohol: medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur are the usual flavours for fruit cakes. Brush 1-2 tablespoons over the cake immediately it is removed from the oven.

How do you soak fruit cake in alcohol?

Evenly pour 1.5 – 2 ounces of your favorite bourbon, rum, brandy, or cognac, over the fruitcake. For a quick way to measure, use a standard sized shot glass. Take care to pour slowly, allowing the liquor to absorb into the cake with minimal runoff.

What kind of rum is good for baking?

The light rum (that You definitely want a dark rum for cooking and baking in order to get the flavor. I absolutely use Meyer’s. The light rum (that looks like water) is used for drinks like pina colada and daquiri.

Can you put rum in a Christmas cake instead of brandy?

Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

What kind of rum goes in fruit cake?

The Best Rum for Your Cake

The candied cherries and other fruits are delicious after being soaked in the spiced cherry rum. You can use the rum you have on hand, or purchase the brand of rum that you want to use.

Does fruit soaked in alcohol go bad?

They will begin to lose their bright color and some flavor after one year but they will not “go bad” because the alcohol is the preservative.

What is the best fruit to soak in alcohol?

The Best Homemade Fruit and Vegetable Booze Infusions

  • Strawberries and Champagne.
  • ② Pineapples and Rum.
  • Peaches and Bourbon.
  • ④ Cucumbers and Gin.
  • ⑤ Jalapeños and Tequila.
  • ⑥ Blueberries and Vodka.
  • ⑦ Cherries and Bourbon.

What is the best liquor to soak fruit in?

Our 5 Favorite Booze Soaked Fruits

  • Bourbon Soaked Cherries. If there’s fruit, it counts as health food, right?
  • Vodka Soaked Strawberries. Straight from the berry patch of your dreams | Recipe.
  • Champagne Soaked, Frosting Covered Strawberries. Champagne, strawberries, and frosting – it doesn’t get better than this | Recipe.
  • Frozen, Beer Soaked Watermelon.

How long should I soak dried fruit?

Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer. To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy.

Should you soak dried fruit before eating?

The most nutritious and mandatory method of consuming any kind of dry fruits or nuts is to soak them overnight. Eating nuts in their raw form, makes the phytic acid stuck to the gastrointestinal tract which then becomes incapable to be absorbed in the intestine.

How do you soak dry fruit in rum?

Instructions

  1. Chop all the dry fruits in to small pieces.
  2. Add them in a glass jar.
  3. Add rum, brandy, brown sugar, nutmeg powder, cinnamon powder and clove powder in the glass jar.
  4. Mix well.
  5. Cover the jar and refrigerate.
  6. You can use these fruits for up to an year.

Can you put rum in a fruit cake?

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.

What kind of rum do you use for fruit cake?

Alcohol: medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur are the usual flavours for fruit cakes. Brush 1-2 tablespoons over the cake immediately it is removed from the oven.

How do you put alcohol in a fruit cake?

Evenly pour 1.5 – 2 ounces of your favorite bourbon, rum, brandy, or cognac, over the fruitcake. For a quick way to measure, use a standard sized shot glass. Take care to pour slowly, allowing the liquor to absorb into the cake with minimal runoff.

Which rum is best for cake?

Best Rum Brands for Baking Cakes

  • Goslings and Pussers.
  • Captain Morgan.
  • Sailor Jerry.
  • Bacardi Gold.
  • Myer’s.
  • Cruzan Blackstrap.
  • Brugal Gold.

How do you keep fruit cake moist?

To ensure you have a nice moist fruitcake

  1. Take a muslin/cheesecloth soaked in rum, brandy or fruit juice Wrap the cake well with this liquor/fruit soaked cheesecloth.
  2. Cover the wrapped cake in aluminum foil.
  3. Do not let the aluminum touch the cake directly.
  4. Place the cake in an airtight plastic box.

What is the best fruit cake?

Best Sellers in Fruitcakes

  • #1.
  • Claxton Fruitcake Five Pound Regular Recipe – PACK OF 2.
  • Fruit Cake Boxed 3 – 1 lb Dark Recipe Claxton Fruitcake (48 Ounce)
  • Claxton Fruit Cake Regular-Dark Sampler Pack.
  • Trappist Abbey Monastery Fruit Cake – Moist & Rich Christmas Cake with Candied Fruits & Nuts (1 lb)

How long should you soak fruit in alcohol?

How Long to Soak Fruit in Alcohol. For optimal flavors, you‘ll want to soak your fruit in alcohol for around 3 hours. You can get away with soaking anywhere from an hour to overnight but I’ve found 3 hours is the best balance taste wise for an alcoholic fruit salad.

What alcohol do you soak fruit in for Christmas cake?

The one and only trick is to keep the fruits moist and juicy before baking. For that fruits need to be soaked in alcohol (preferable brandy; rum. sherry also works well) properly for 1 month or upto a year.

How do you soak fruit in rum?

Instructions

  1. Chop all the dry fruits in to small pieces.
  2. Add them in a glass jar.
  3. Add rum, brandy, brown sugar, nutmeg powder, cinnamon powder and clove powder in the glass jar.
  4. Mix well.
  5. Cover the jar and refrigerate.
  6. You can use these fruits for up to an year.

Why do you soak fruitcake in alcohol?

Storing a Fruitcake

Once a fruitcake has been aged it can be eaten or gifted. Otherwise, store it tightly wrapped in the refrigerator. Fruitcakes soaked in liquor can last for months or even years if you periodically add more liquor. Since alcohol kills bacteria, it slows down the spoiling process.

How do you put alcohol in a Christmas cake?

Poke holes in your just-cooked cake with a skewer and spoon over 2 tbsp alcohol until it has all soaked in. Leave the cake to cool completely in the tin. Peel off the baking parchment, then wrap well in a clean sheet of baking parchment followed by a sheet of foil or a wax wrap.

What can I use instead of alcohol in a fruit cake?

For soaking dried and candied fruits there are both alcohol or non-alcohol options. Here are some alcohol options — you can choose any of the below: Brand Or Cherry Brandy. Dark Rum.

No-alcohol alternatives – you can choose any of the unsweetened juices below:

  • Apple Juice.
  • Cranberry Juice.
  • Orange Juice.
  • Cherry Juice.

Does the alcohol cook out of rum cake?

Does Rum Cake Contain Alcohol? Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. That being said, the conventional saying that “all” of the alcohol cooks out during baking isn’t completely true.

Can you get drunk off rum cake?

An average rum cake has around 1/2 cup rum to bake the cake and eating two to three pieces of dry rum cake is too less to get you drunk. However, if you soak the cake in rum after baking and serve it after refrigeration, then eating too much cake can get you a little intoxicated.

What is the best dark rum to bake with?

Myers’s and Cruzan Blackstrap are among the darkest and richest rums for baking. Some people prefer flavored and spiced rums for baking, such as Captain Morgan and Sailor Jerry.

I bought a memory today at the grocery store. Every Christmas my Daddy would buy a Claxton Fruitcake and eat it all by himself. Since none of the rest of us liked it, it worked out perfectly because they are small and the perfect size for one. Daddy passed away a few years ago, so when I saw the display in the store today, I had to have one. And as for liking or not liking Fruit Cake, I’ve never really tried one so I can’t be sure that I don’t like it and now is the time to find out. However, I knew the “real” fruit cakes of old were soaked in Rum or some other flavorful alcohol, so I decided I’d make the store bought fruit cake taste homemade by doctoring it up a bit.

How to add rum to fruit cake

After some research to reassure myself that all I needed to do was literally soak the cake in spirits, I followed these steps:

  • Place cake onto foil wrap
  • Poke holes in cake with toothpick
  • Brush top and sides of cake with alcohol
  • Close up the foil around the cake
  • Brush with more alcohol weekly and recover
  • Serve

*This post contains affiliate links to products or companies that I truly love and believed in before I joined the affiliate program. If you use these links to make a purchase, I will be compensated at no extra cost to you.*

Since I had never had fruit cake before, I decided that I wanted to do a taste test. I cut my cake into three pieces and used three different spirits that I had on hand. I chose to use Brandy on the first piece of cake, Whipped Cream Vodka on the second piece, and Jack Daniel’s Tennessee Honey whiskey on the third piece. Tradition calls for Rum or Brandy, but that JD with honey sure did give the cake an awesome smell…

How to add rum to fruit cake

I planned to let this cake marinate for a couple of weeks, but Mr. Menace just couldn’t wait. Originally, I bought the fruit cake in memory of my Daddy, but as fate would have it, I found out that my Mr. Menace loves fruit cake also and hadn’t had any in years! He dove into the JD with honey piece after just one day and declared it magnificent.

We have a family party planned celebrating OLD CHRISTMAS and I plan to serve Fruit Cake as one of our desserts, so I decided to rush this test one and opened it up every 2-3 days to add a tiny bit more of the spirits.

Our second taste taste was the Whipped Cream Vodka piece and the scent already told me I was going to love it when I opened the foil.

How to add rum to fruit cake

When I went back to the grocery store to get a second fruit cake to serve at our party since we taste tested the whole first one we found another kind and decided to give it a try too. It looks much more like a homemade cake so if I throw a little flour on my face, I might be able to fool the family!

How to add rum to fruit cake

Overall, I prefer the whipped cream vodka flavored one. It has such a sweet vanilla taste and scent. Mr. Menace prefers the Jack Daniel’s Tennessee honey one, with the whipped cream vodka coming in second. Neither of us particularly cared for the brandy. Although I do think we’d like rum, but didn’t have any on hand to try. And this was so much easier and quicker than baking my own fruit cake. SUCCESS!

You may know that Caribbean people love their rum, so much so that even they have a number of recipes which includes rum!

Rum is unquestionably the drink of the Caribbean. It was a driving factor behind the Caribbean’s history, culture, and economy. By the late 17th century, a thriving export trade developed. Not only is the alcohol used for cocktails, but it is also used for cooking and preserving too.

If you have a chance to travel to the Caribbean, you might want to try a kind of rum cake that is very popular here, especially at Christmas time. In the Caribbean, every house has their own “family” recipes for this cake. It is Caribbean rum-soaked cake – The amazing rum cake that the islands are famous for.

Yes, there’s a lot of rum in this Caribbean cake, and it’s definitely not for those who avoided alcohol. But the incredibly moist texture with the caramel and vanilla flavors in the rum is deeply satisfying that you can’t resist!

Sadly, this rum-soaked cake is not often found in Northern latitudes. But you do not have to be a Caribbean person or travel to the Caribbean to try this amazing cake. All you need is a recipe that I am going to share with you today. This recipe is the closest we’ve ever had to the “real” thing.

If you love cake and rum as much as Caribbean people love their rum, you will love this delicious Caribbean rum-soaked cake – The perfect ending to any meal.

This easy rum soaked cake recipe starts with an instant vanilla pudding. It also has delicious notes of burnt orange complemented with sweet and buttery cake. The crowning touch is soaking it in Bacardi dark rum.

Almost every major Caribbean island group produces its distinct kind of rum. And in this recipe, we will use Bacardi rum, but you can also use your favorite brand.

Okay, without further ado, let’s see how to make these Rum-soaked cakes.

Table of Contents

What you will need to make Rum Soaked Cake

For the cake

2 cups of flour

1 1/2 cups of sugar

1 stick of softened or melted butter

1/2 cup (1 package) instant vanilla pudding

1/2 cup of Bacardi dark rum

1/4 cup of butterscotch schnapps

1 tablespoon of orange bitters

2 teaspoons of baking powder

1 teaspoon of salt

1/2 cup of vegetable oil

For the rum graze

1 stick of butter

1/4 cup of water

1/2 cup of dark rum

Zest from 1 orange peel

How to make Rum Soaked Cake

Make the cake

1. Grease and line a Bundt pan with cooking spray or butter and coat with flour.

2. Add all the ingredients to a large mixing bowl and mix by hand or electric mixer on medium for 4 to 5 minutes.

3. Pour all the mixture into the prepared Bundt pan and place in a preheated oven in the middle rack at 350 F (180 C) for 50-55 minutes, or until a toothpick can be inserted in the center and be removed without any residue. ( The center is halfway between the outer edge of the pan and the flute in the middle).

4 . Once the cake is finished, test it with a toothpick to make sure it’s cooked all the way through. Using a toothpick or skewer, pierce small holes over the top of the cake that will absorb the rum glaze.

Make the rum graze

Note: You may want to make this rum graze close to the time your cake is finished cooking. If you make it too early, you will develop a film over the top of the mixture as it cools.

1. Add the sugar, water, and butter to a medium size cooking pan and bring to a boil until the sugar is dissolved.

2. Once the mixture begins to boil and the butter has melted, place your orange zest into a metal strainer and place over the top of the boiling mixture for about 5 minutes.

3. Use a spoon to press down on the zest when you’re done to remove the oils from the orange peel.

4. Slowly pour the mixture over the top and sides of the cake. Don’t pour it all at once. pour a little, allow the cake to absorb the glaze and then repeat until you’ve used it all.

5. Allow the cake to cool completely, then insert a knife around the edges of the cake and around the middle to loosen the cake from the pan. Put a large plate on the top of the bundt cake pan and flip it over. Give it a minute and remove the bundt pan.

“Individual little raisin cakes which makes a great edible gift ideas for this christmas. Christmas Fruit Cakes is a must try recipe and specially this boiled raisin cake is so easy and budget friendly. Packed with fill of raisins and spices, this raisin cakes will make this festive season wonderful. “

How to add rum to fruit cake

Raisin cakes are a soft, moist cakes filled with juicy raisins and the aroma of cinnamon, ginger, cloves. Each bite is very festive.

The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it’s both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake or Mini Raisin Cakes. You may know it as a Boiled Fruit Cake, a War Cake, and/or a Bachelor’s Cake. I love that the batter is so easy to make and you don’t need to pull out your stand mixer. And most importantly, I love its flavor and that it can be eaten almost right away. This is one cake that is so good that it begs to be made all year, not just during the Christmas season.

I have shared so many fruit cake over the years, this raisin cake is a new addition. But still I think this cake is wonderful.

How to add rum to fruit cake

HOW TO MAKE RAISIN CAKES

  • Boiling Fruits: usually fruit cakes are made by soaking the fruits for at least a month in rum or any alcohol. but this recipe calls for boiling the raisins in water, sugar and butter along with a splash of rum. boiling the mixture makes the fruits soft and juicy which makes the cakes moist.
  • The Spice Mixture: fruit cakes means spices. you need certain spices to be added in the cake to make the cake stand out. I like a mixture of cinnamon, cloves, cardamom. I even like to add a touch of pumpkin pie spice which has a mixture of whole lot of spices.
  • Dry Ingredients: mix together the flour with baking soda and spices. mixing the dry ingredients in a separate bowl will allow us not to over mix the batter.
  • Fruit Cake Batter: once the boiled fruit mix is cooled, fold in the dry ingredients. this step is crucial, never over mix the batter. just fold enough. over mixing will make the cake tough and dense
  • Baking: baking the fruit cake to the precise time is important. don’t over bake the fruit cake else it will turn dry. if you are seeing the fruit cake getting too much colour on the top then cover the cake with a piece of foil to prevent them from burning.
  • Final Touch for Fruit Cake: once baked you could serve it right away or you could brush the top of the cake with some more rum, wrap it tight in foil and store in fridge for later.

Tips for making Best Ever Fruit Cake Recipe

  1. Use seedless raisins, else the cake will have hard seeds scattered all over it.
  2. Addition of rum is optional, you could skip that.
  3. Instead of rum, you could use vanilla extract too.
  4. Don’t over mix the batter, else it will turn dense.
  5. You could use chopped nuts if you prefer
  6. Never leave the spices, it adds nice flavor to the cakes.

How to add rum to fruit cake

HOW TO REGULAR SIZED RAISIN CAKE

Instead of baking these cakes in individual little cakes. You could bake this in a large cake pan.

  • use a 8 inch round cakes pan, line it with parchment paper. grease the sides with oil or butter.
  • pour the batter into the cake pan.
  • bake in a 180 degree C | 350 degree F preheated oven for 45 to 55 mins.
  • if the cakes gets too dark, tent it with aluminium foil.
  • remove the cakes from oven, cool it down.
  • you could serve it immediately or wrap it tightly in plastic wrap and foil and store for later.

HOW TO BAKE RAISIN CAKES IN A PRESSURE COOKER

SERVING SUGGESTIONS

You could serve this cakes warm or at room temperature. This fruit cake can be used to make Christmas bon bons or Rum balls.

BAKE AHEAD, STORAGE & FREEZING

Mini Raisin cakes can be stored at room temperature for 3 to 4 days. Cakes can be stored in fridge for a week. You can freeze them for upto a month. Thaw the cakes in fridge overnight before serving.

Fresh fruit baked into cakes provides a nice contrast of taste and texture, but figuring out how to get the fruit to distribute itself evenly throughout the cake can be a challenge. Because the fruit has a greater mass than individual bits of batter, and because the batter is quite moist, pieces of fruit have a tendency to sink to the bottom if you just throw them in. In order to put fresh fruit in your cake batter, you need to prepare the fruit first. Think of it like putting on a bathing suit before you go to a pool.

Wash and cut fresh fruit into small pieces, sized no larger than a slice of a strawberry. If you are using fruits like berries, do not need peel them. If you are using kiwis, bananas, or other fruits that require peeling, peel them before cutting.

Measure 1/4 cup flour or cocoa powder into a bowl. Use cocoa for chocolate cakes and flour for all other cakes.

Roll the fruit pieces in the flour, so they are lightly coated on all sides.

Fold the fresh fruit into the cake batter gently, as though it was egg whites. Stop as soon as you have distributed the fruit evenly throughout the batter; do not overmix.

Bake your cake according to your recipe’s instructions.

Applying a dry, powdery substance to the outside of fresh fruit helps it grab onto the batter, allowing it to remain suspended more easily. Using cocoa for chocolate cakes helps you avoid big white blotches in your cake that flour might cause.

If you have made or intend to make blueberry muffins, this method works for them as well. Any batter-based recipe, cake or otherwise, can utilize this method with good results.

Warning

Avoid the temptation to use larger pieces of fruit. Even if you coat them in flour or cocoa powder, their heavy weight will make most (if not all) of them sink to the bottom. Only use larger pieces if you don’t mind your fruit sinking to the bottom of your cake, almost like a pineapple upside-down cake.

Published: Nov 20, 2020 by Viola . This post may contain affiliate links.

Rum (or juice) soaked fruits form the most important part of my amazing Christmas fruit cake recipe! Soaking the fruits ensures that every bit of fruit is perfectly juicy and delicious with the most amazing spiced rum flavor. If you plan to make my amazing fruitcake for Christmas this year, follow along and get soaking!

This post is part 1 of a 2 part series for making my delicious & juicy Rum & Fruit Christmas Cake. In Part 2, I show you how to make the actual cake. Click here to go to the cake recipe ❤

How to add rum to fruit cake

Juicy soaked fruits in my Christmas cake

Growing up in India, it wasn’t common to have ovens at home and my mom, like most Indian moms would buy Christmas cake from a local bakery. I remember the cake being extremely dry and overcooked with a sharp bitter flavor. Honestly, I didn’t really enjoy eating fruitcake back then.

After I started making fruit cake at home, my life was changed forever! To me, what those bakery cakes lacked was the absolute best part of any Christmas cake – the burst of juicy fruits when I bite into it. My Christmas cake recipe is filled with so much juicy fruits that biting into it is pure joy and leads to an explosion of flavor in your mouth. ?

How to add rum to fruit cake

What fruits can I use

Different recipes like to use different kinds of dried fruit in their cakes. Some recipes may call for dried tropical fruit like mangoes, papaya or kiwis while others like to use candied citrus peels. I like to keep my recipe really simple and accessible with very little prep involved.

Here’s my favorite mix of fruits that I like to use:

I skip candied citrus peels because I like using fresh citrus zest in my cake for that beautiful depth of flavor.

Feel free to use any mix of dried fruit that you can find easily at your local stores and replace any of the above fruit with your favorite ones.

Soaking liquid & non-alcoholic option

I love the flavor of spiced rum in my Christmas cake, so that’s what I use to soak my fruit. The dried fruits get rehydrated in the rum and soaks it all up, making it super juicy and flavorful.

If you can’t find spiced rum, you can also use dark rum, cognac, brandy or sherry to soak your fruits.

If you don’t consume alcohol, you can replace the rum with a blend of your favorite fruit juices. My favorite is apple and orange juice (1 cup each).

How to add rum to fruit cake

How to soak the fruit & for how long?

I like to soak my fruits about a month before I plan on making the cake. Here’s how I do it:

Add all your fruits to a glass container and pour the soaking liquid on top. Give everything a good mix and cover it well. Every week, open the container and give everything a good mix (using a clean, dry spoon), so that all the fruit can rehydrate evenly.

If you are using fruit juice instead of rum, you only need to soak the fruit for a week. Also, remember to store the soaked fruit in the refrigerator because fresh juice can go bad.

If you are short on time, even 1 week (or 2-3 days) will work. Just remember to mix the fruits everyday so they can rehydrate well.

How to add rum to fruit cake

Nuts in the fruit cake

Some recipes call for soaking nuts along with the fruit. I prefer my nuts to remain crunchy when baked and soaking can make them very soft and soggy, so I skip this step and add them directly into the cake batter.

Size of the finished cake

My recipe for soaked fruits below is for making a tall 9″ fruitcake. I like using a tall springform pan to bake my cake. You could also bake 2 smaller 6/7 inch cakes with this same recipe.

How to add rum to fruit cake

Storage instructions

If you are soaking the fruits in rum, store them in a dark cabinet or cupboard until you make the cake.

If you are soaking the fruits in fruit juice, you will need to refrigerate the mixture so it doesn’t go bad.

10 other recipes to make with this soaked fruit

You could use these soaked fruit in many other recipes apart from my Christmas cake. They would make great additions to:

  1. My Banana bread recipe!
  2. Spooned over ice cream
  3. Mixed into ice cream base before freezing to make rum & raisin ice cream!
  4. Stuffed between 2 slices of bread with some cream cheese
  5. Spooned over French toast!
  6. Muffins
  7. Scones
  8. Cakes
  9. Breads
  10. Bread rolls (like cinammon rolls)!

The leftover rum in the container is my favorite part and can be used in so many different ways too. I have some exciting cocktails coming up during the holiday season using this soaking liquid!

More cake recipes to try!

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Christmas is special and so the typical traditional Christmas cake is! To bake proper Christmas cake one thing is must which is nothing but properly seasoned Rum Soaked Fruits and Nuts! You may ask why do I at all need a separate post for Rum soaked Fruits and Nuts for Christmas cake! Believe me or not, this is extremely important. It is the heart of the Typical Indian Christmas cake which is a bit different than the Western version of the same.

This year I have soaked my fruits for around 2 months and added some of the fruits later on based on the availability. I have started with Almond, Raisins, Dates, Walnut, Cashew Nut, Cherries and added Apricot, Peels after 2 weeks since those were not available initially to me.

How to add rum to fruit cake

In case you want your cake Alcohol free then just replace Rum with Orange Juice and soak fruits for 1 day. Rum can be replaced with Whiskey as well. Here goes the easy recipe for Rum soaked Fruits and Nuts for Christmas cake.

How to add rum to fruit cake

2016 Notes: There indeed is no harm in updating an old work and as I have prepared it this year as well and clicked few pictures as well, I decided to update the post with the new pictures which I found better looking than the older ones. Apart from that, I have changed the liquor types a bit and that is updated in the recipe. I have added Brandy and Whiskey also along with the Rum to mixture this year.