Christmas Rum Cake

Description: Sticky dense cake - delicious!

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Recipe Image

20mins

75mins

ingredients

Fresh

100gm butter, softened
80 gms brown sugar
2 eggs
200gm pitted fresh dates

Pantry

3 Tbspns honey
200gm glace pineapple
100gm glace apricots
50 gms glace figs
50gms dried nectarines
100gm glazed orange slices
100gm glace quince (or more of one of the above fruit)
200gm macadamia nuts
3 Tbspns rum or to taste plus extra
100gms plain flour ½ teaspoon baking powder
pinch of salt

method

1 Chop all fruit into 1cm square pieces
2 Chop nuts roughly
3 Mix fruits and nuts well and pour over the rum
4 Cover and leave overnight
5 Butter a cake tin and line with baking paper
6 Preheat oven to 180°C
7 Cream butter and sugar until pale and fluffy
8 Add eggs, one at a time, alternating with the sifted dry ingredients (sift flour, baking powder and salt together)
9 Remove ½ cup of the fruit mixture and set aside for the cake topping
10 Thoroughly mix cake mixture into remaining fruit and nuts and mix well
11 Spoon into cake tin, pressing in well
12 Bake for 45 minutes
13 Remove cake from oven
14 Warm the honey briefly, add to reserved fruit and spoon over the cake
15 Return to the oven for a further 30 minutes
16 Test with a skewer
17 Remove cake when skewer comes out clean and drizzle with an additional tablespoon of rum
18 Turn out carefully when completely cold.

tips

Brandy can be substituted for rum, but increase amount to 5 Tbspns in cake.
Homemade candied lemon or grapefruit peel can be subsituted for orange slices.
This cake keeps for a long time if wrapped tightly in foil and plastic wrap and kept in a cool dark place.

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