Butterless Rum Fruit Cake
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Merry Christmas everyone !
Lately i have been busy baking cakes and cookies for the special day ! This year i made lots of sugar cookies and cake pops for my daughter's school party. sugar cookies were decorated with royal icing. Recently i received a copy of Cake Pops by bakerella. It was an amazing book with lots of fun ideas for making cake pops.
For the fruit cake i made a butterless recipe with rum. The cake was very moist and tasted delicious !
Ingredients:
2 1/2 cups golden raisins
2 cups raisins
1 1/2 cup currants
3/4 cup vegetable oil
1/2 cup dark rum
1/2 cup orange juice
1 cup light brown sugar
2 tbs honey
1/2 tsp baking soda
1 tbs orange zest
4 eggs, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup self-raising flour
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 cup jam of your choice
1/4 cup blanched whole almonds ( optional )
Method:
Preheat the oven to 300F. Grease a 8 in round baking tin and line it with parchement on all the sides and in the bottom.
Combine the dried fruit, oil, rum, orange juice, sugar and honey in a large saucepan and stir over medium heat until the sugar has dissolved. Bring to a boil and reduce the heat and simmer, covered over low heat for 10 minutes. Remove from heat and cool down to room temperature.
Stir in the zest, eggs, sifted flours, baking soda and spices.
Spread the mixture into the prepared tin and smooth the surface, then arrange the almonds over the top of the cake.
bake for 2 hours 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the tin.
Heat the jam in a saucepan over low heat for 3-4 minutes, or until runny. Brush the top of the cake with the jam.
Wrap the cake in foil and keep it airtight until decorating or cutting.
Fruit cake tastes better if prepared atleast few weeks in advance .
They can be fed alcohol by inserting holes with a skewer and pouring in brandy or rum.
Fruit cakes can be refrigerated for up to 3 months.
Wishing everyone a Merry Christmas and a Happy NewYear !
For the fruit cake i made a butterless recipe with rum. The cake was very moist and tasted delicious !
Ingredients:
2 1/2 cups golden raisins
2 cups raisins
1 1/2 cup currants
3/4 cup vegetable oil
1/2 cup dark rum
1/2 cup orange juice
1 cup light brown sugar
2 tbs honey
1/2 tsp baking soda
1 tbs orange zest
4 eggs, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup self-raising flour
1 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 cup jam of your choice
1/4 cup blanched whole almonds ( optional )
Method:
Preheat the oven to 300F. Grease a 8 in round baking tin and line it with parchement on all the sides and in the bottom.
Combine the dried fruit, oil, rum, orange juice, sugar and honey in a large saucepan and stir over medium heat until the sugar has dissolved. Bring to a boil and reduce the heat and simmer, covered over low heat for 10 minutes. Remove from heat and cool down to room temperature.
Stir in the zest, eggs, sifted flours, baking soda and spices.
Spread the mixture into the prepared tin and smooth the surface, then arrange the almonds over the top of the cake.
bake for 2 hours 15 minutes or until a skewer inserted into the center of the cake comes out clean. Allow to cool in the tin.
Heat the jam in a saucepan over low heat for 3-4 minutes, or until runny. Brush the top of the cake with the jam.
Wrap the cake in foil and keep it airtight until decorating or cutting.
They can be fed alcohol by inserting holes with a skewer and pouring in brandy or rum.
Fruit cakes can be refrigerated for up to 3 months.
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