Alex Luck//Hearst Owned

Buttered Rum Christmas Cake

A boozy unctuous cake suffused with rum and plump fruit. You can used golden or spiced rum instead of dark rum, if that’s what you have in your cupboard.

By The Good Housekeeping Cookery TeamPublished: 05 November 2020

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This is one of our best Christmas cake recipes. We have soaked our fruit in rum and butter to give it a warm and creamy finish. Leave this cake to mature to get the best flavour out of it.

NB Cooking notes: plus overnight soaking, cooling and (optional) maturing.

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Yields:

20 serving(s)

Prep Time:

25 mins

Cook Time:

3 hrs

Total Time:

3 hrs 25 mins

Cal/Serv:

356

Ingredients

For the soaked fruit

300 g
sultanas
300 g
raisins
100 g
dried cranberries
150 g
dried figs, chopped
100 g
chopped mixed peel
Finely grated zest and juice 1 large orange
200 ml
dark rum
50 g
unsalted butter, chopped
50 ml
maple syrup

For the cake

200 g
unsalted butter, softened, plus extra to grease
200 g
light muscovado sugar
3
medium eggs, beaten
125 g
plain flour
1 Tbsp.
mixed spice
1 tsp.
each ground allspice and cinnamon
1 tsp.
freshly grated nutmeg
75 g
pecans, roughly chopped

Directions

1. Step 1For the soaked fruit, in a large non-metallic bowl, mix the dried fruit and mixed peel. In a small pan, gently heat the orange zest and juice and rum until warm. Remove from heat and stir in the butter, to melt, and maple syrup. Pour over the fruit, stir, cover and leave to soak overnight at room temperature.
2. Step 2Preheat oven to 150°C (130°C fan) mark 2. Grease and line a 20.5cm round, 9cm deep cake tin with baking parchment. Next, wrap a double layer of baking parchment around the outside of the tin, securing it with string – this will help prevent the sides of the cake from over-browning.
3. Step 3For the cake, using a freestanding mixer or a handheld electric whisk and large bowl, beat butter and sugar until light and fluffy, about 5min.
4. Step 4Add eggs a little at a time, beating well after each addition. Sift in flour and spices and beat briefly to combine. Add soaked fruit mixture and pecans and stir with a large metal spoon to combine.
5. Step 5Scrape into prepared tin and level. Bake for 2½-3hr, until a skewer inserted into the centre comes out clean. Cool in tin for 10min, then transfer to a wire rack (keeping it in its baking parchment) and cool completely.
6. Step 6If storing, wrap cooled cake (still in its parchment) in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place for up to 3 months.

To store and feed:

After two weeks, unwrap the cake, prick the top all over with a skewer and pour over 1tbsp rum. Rewrap and store as before. Feed the cake like this every 2 weeks if you like, rewrapping carefully after each addition.

The cake can be eaten immediately, but they will improve in flavour by maturing for a few weeks.