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    Christmas rum & fruit cake (part 2)

    Published: Dec 12, 2020 · Modified: Jun 2, 2021 by Viola · This post may contain affiliate links ·

    Jump to Recipe Jump to Video Pin Recipe

    This Christmas fruit cake is so moist and flavorful, perfectly spiced and studded with a variety of nuts and fruits that were soaked in rum. This is the perfect recipe to make a big fruit cake that you can share with your friends and family!

    This post is part 2 of a 2 part series for making my delicious and juicy Christmas Rum & Fruit Cake. Click here for part 1 where I show you how to soak the fruits for this cake! It's not yet too late to soak your fruits, so run and get started 🙂

    Christmas rum & fruit cake

    Flavors in this Christmas fruit cake!

    I started making Christmas fruit cake about 7 years ago and I've made so many changes to this recipe since then. I love how this recipe has evolved and become better with every change.

    The 4 main flavors in this fruit cake are:

    1. Your choice of dried fruits and nuts. I love using raisins, cranberries, dates and candied ginger. You can use any combination of dried fruit you like here.
    2. Soaking liquid. The fruits are rehydrated by the soaking liquid and it becomes a major flavor in the cake. I like to use spiced rum but you can also use other alcohols or fruit juice. I've provided more details on my post here.
    3. Spices. Spices add such a warm flavor that goes so well with the fruits and nuts in this cake. I like using cinnamon, cardamom, ginger and freshly grated nutmeg in my cake.
    4. Citrus zest and juice. I like using fresh orange and lemon zest along with orange juice and applesauce/grated apples in my recipe. These ingredients add a lovely citrus flavor to the cake that goes really well with the warm spices.
    Christmas rum & fruit cake

    How to make this recipe vegan/eggless

    To make a vegan version of this fruit cake:

    1. Replace the eggs with ‘flax-eggs’. To make 1 flax egg, mix 1 tablespoon ground flax meal with 2 tablespoons of water and let it sit for about 15 minutes to gel up. For this recipe, you will need 4 ‘flax-eggs’.
    2. Replace the butter with any flavorless vegetable oil of your choice. My favorite option to use is cold-pressed avocado oil.
    Christmas rum & fruit cake

    Tools for baking this cake

    This recipe makes enough to fit in one tall 9″ cake pan or 2 smaller 6 or 7 inch cake pans. You could also bake this cake in 2 9" loaf pans or make smaller cakes in muffin pans or mini bundt cake pans. Baking times will depend on the size of the cake pan and your oven (as oven temperatures can vary).

    This fruit cake batter is very thick and dense and is baked at a lower heat for a longer period of time. This means it has a tendency to burn in the bottom and around the sides, especially if you are making a larger cake like me. I like to line the bottom and sides of my pan with parchment paper to help prevent burning.

    I used my stand mixer to make this cake but you absolutely don’t need it for this recipe You could also use a handheld mixer or just a silicone spatula and whisk and make the cake by hand!

    Christmas rum & fruit cake

    Storage instructions

    This cake can be consumed the day after it has been made. I like to make it about a week before serving to allow flavors to mature.

    If you would like to make it in advance, it can be stored for up to a month if you brush it every week with the remaining alcohol from fruit soaking.

    If you used fresh fruit juice instead of alcohol to soak your fruits , the cake must be consumed within a week after baking.

    Christmas rum & fruit cake

    More recipes to try this holiday season!

    boozy coffee and chocolate pudding
    Boozy coffee & chocolate pudding
    Basundi gulab jamun panna cotta
    Basundi gulab jamun panna cotta
    Limoncello apple cake
    Limoncello apple cake
    The ULTIMATE no bake mango cheesecake
    The ultimate no bake mango cheesecake

    If you haven't soaked your fruits already, it's not too late! Here's how you do it:

    Rum soaked fruits for Christmas cake
    Christmas cake part 1 (rum/juice soaked fruits)

    Recipe

    Love this recipe?Rate the recipe by clicking on the stars in the recipe card below
    Christmas rum & fruit cake

    Christmas rum & fruit cake (part 2)

    Christmas rum & fruit cake (part 2) 1Viola
    This Christmas fruit cake is so moist and flavorful, perfectly spiced and studded with a variety of nuts and fruits that were soaked in rum. This is the perfect recipe to make a big fruit cake that you can share with your friends and family!
    4.96 from 21 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 2 hours hrs 15 minutes mins
    Total Time 2 hours hrs 45 minutes mins
    Course Desserts
    Cuisine European, Indian Fusion
    Servings 24
    Calories 349 kcal

    Equipment

    Stand hand mixer
    Stand/Hand mixer
    Large bowl
    Large bowl
    Springform pan
    Springform pan
    Parchment paper
    Parchment paper

    Ingredients
     
     

    Dry ingredients

    • 1.5 cups all-purpose flour
    • 0.5 cup almond flour (can be replaced with all-purpose flour)
    • 1 tablespoon cocoa powder (unsweetened)
    • ¼ teaspoon salt (skip if using salted butter)
    • 1 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cardamom
    • ½ teaspoon ground ginger
    • ¼ teaspoon freshly grated nutmeg

    Wet ingredients:

    • 1 cup butter (softened at room temperature)
    • 1 cup dark brown sugar (pack the cup with the sugar while measuring)
    • 4 large eggs (see notes for egg replacement)
    • 1 tablespoon orange zest (from 1 large organic orange)
    • 1 teaspoon lemon zest (from 1 large organic lemon)
    • 2 teaspoons vanilla extract
    • ½ cup applesauce (or grated apple)
    • ½ cup orange juice (freshly squeezed)

    Fruits & Nuts

    • 1 batch rum soaked fruits
    • ¾ cup walnuts
    • ½ cup cashews
    • ¼ cup pistachios (or any combination of nuts of your choice)

    Instructions
     

    • Drain all the soaked fruit in a large colander/sieve with a bowl underneath for about 10-15 minutes. Save the drained soaking liquid for later.
      Christmas rum & fruit cake
    • Grease a 9" springform pan with tall sides well with some butter. Then cover all sides and bottom with parchment paper. Then grease the parchment paper with more butter. Don’t skip on the parchment paper because the cake takes a long time to bake and might burn on the outside if not properly covered.
      Christmas rum & fruit cake
    • Mix together all the dry ingredients in a large bowl.
      Christmas rum & fruit cake
    • Transfer all the drained fruit into another bowl and sprinkle ¼ cup of the dry ingredients over the fruit. Toss everything together and make sure all the fruit is coated well in the flour mix.
      Christmas rum & fruit cake
    • Preheat your oven to 150C/300F for 10 minutes.
    • In a separate large bowl beat together the soft butter and sugar either using an electric mixer or handheld whisk, for about 2-3 minutes or until the mixture looks pale and fluffy.
      Christmas rum & fruit cake
    • Add in the eggs one at a time, whisking between each addition. Don’t worry if the mixture looks like it is curdling at this stage.
      Christmas rum & fruit cake
    • When all the eggs have been mixed well, add in the orange and lemon zest, vanilla extract, the applesauce (or grated apples) and orange juice and mix everything well together.
      Christmas rum & fruit cake
    • Now add in the dry ingredients in 2 additions and mix just until no dry clumps of flour are visible. Be careful not to overmix the batter.
      Christmas rum & fruit cake
    • Finally add in flour coated fruit mix and all the nuts into the batter and fold everything well together using a large spatula just until everything looks mixed together. The batter will be quite thick.
      Christmas rum & fruit cake
    • Transfer the cake batter it into the prepared baking pan and level the top using your spatula.
      Christmas rum & fruit cake
    • Bake for approximately 2 hours and 15 minutes. The baking time may vary depending on the type/size of your oven and the size of your baking pan(s). I kept an eye on the cake after 1 hour and 30 minutes and check it every 10 mins thereafter. When a skewer inserted into the center of the cake comes out clean, the cake is done.
      Christmas rum & fruit cake
    • Remove the cake from the oven and let it cool in the pan placed on a wire rack for about an hour. After an hour, remove the cake from the pan, peel away the parchment paper and place it back on the rack to cool completely.
      Christmas rum & fruit cake
    • Brush the cake all over with the reserved soaking liquid. Wrap the cake tightly with some parchment paper and aluminum foil. Store it until ready to serve. See notes below for storage instructions.
      Christmas rum & fruit cake

    Serving

    • When you are ready to serve the cake, decorate it however you like. Some options include brushing the cake all over with a fruit jelly for a lovely shine or dusting it with cocoa powder/icing sugar like I have done here. Cut the cake into slices using a sharp knife and serve.
      Christmas rum & fruit cake

    Video

    Notes

    To make a vegan version of this fruit cake:
    1. Replace the eggs with ‘flax-eggs’. To make 1 flax egg, mix 1 tablespoon ground flax meal with 2 tablespoons of water and let it sit for about 15 minutes to gel up. For this recipe, you will need 4 ‘flax-eggs’.
    2. Replace the butter with any flavorless vegetable oil of your choice. My favorite option to use is cold-pressed avocado oil.
    Cake pans:
    This recipe makes enough to fit in one tall 9″ cake pan or 2 smaller 6 or 7 inch cake pans. You could also bake this cake in 2 9" loaf pans or make smaller cakes in muffin pans or mini bundt cake pans. Baking times will depend on the size of the cake pan and your oven (as oven temperatures can vary).
    Storage instructions:
    This cake can be consumed the day after it has been made. I like to make it about a week before serving to allow flavors to mature.
    If you would like to make it in advance, it can be stored for up to a month if you brush it every week with the remaining alcohol from fruit soaking.
    If you used fresh fruit juice instead of alcohol to soak your fruits , the cake must be consumed within a week after baking.

    Estimated Nutrition

    Nutrition Facts
    Christmas rum & fruit cake (part 2)
    Calories
    349
    % Daily Value*
    Fat
     
    14
    g
    22
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    51
    mg
    17
    %
    Sodium
     
    64
    mg
    3
    %
    Potassium
     
    284
    mg
    8
    %
    Carbohydrates
     
    43
    g
    14
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    297
    IU
    6
    %
    Vitamin C
     
    4
    mg
    5
    %
    Calcium
     
    44
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    *Percent Daily Values are based on a 2000 calorie diet.
    *Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
    Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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    Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.

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    Reader Interactions

    Comments

    1. Sunny says

      December 12, 2020 at 11:27 pm

      I am going to try this for the first time. Thank you for the recipe. I have a couple of questions.
      1. Can I make this in mini loaf pans?
      2. Can I skip the almond flour? If so, should I add another 1/2 c of all purpose flour?
      Thank you.

      Reply
      • Viola says

        December 13, 2020 at 2:13 am

        Hi Sunny,
        1) Yes you absolutely can make this in mini loaf pans. I would bake it at a slightly high temp (325F/160C). Time will depend on the size of the pan, keep an eye on it when it starts turning brown on the top.
        2)Yes, just replace it with all purpose flour.
        Let me know how it turns out!

        Reply
    2. shuchi bhalla says

      December 14, 2020 at 8:36 pm

      Hi!

      If using 9 inch loaf pans, does the temp/ baking time remain same?

      Reply
      • Viola says

        December 14, 2020 at 9:06 pm

        The temp will remain the same. Assuming that you will be baking in 2 loaf pans, the time to bake will be lesser. I would check every 5-10 minutes after 1 hour and 20 minutes.

        Reply
    3. gini says

      December 17, 2020 at 6:05 am

      5 stars
      Loved the taste of this cake, truly reminded me of the cakes I used to eat in India. Its super moist! Thank you Viola!!

      Reply
    4. Shruti says

      December 18, 2020 at 2:01 am

      5 stars
      Hi, Thank you for sharing the recipe. I am going to make it this week. Can I replace all purpose flour with whole wheat flour?

      Reply
      • Viola says

        December 18, 2020 at 2:14 am

        Hi Shruti, I wouldn't recommend replacing the all purpose flour as this cake is already pretty dense and the whole wheat flour might make it dry and even more dense.
        Let me know how it turns out!

        Reply
    5. Unnati says

      December 18, 2020 at 3:16 pm

      Hi Viola - Is the cocoa powder used in the batter or is it just for the topping?

      Reply
      • Viola says

        December 18, 2020 at 5:31 pm

        The cocoa powder is used in the batter.

        Reply
    6. Nikita Rodrigues says

      December 19, 2020 at 10:01 pm

      Can we keep it out or refrigerate it?

      Reply
      • Viola says

        December 19, 2020 at 10:06 pm

        If you used alcohol to soak the cake + brushed more on it, you don't need to refrigerate it. The alcohol will preserve the cake!
        If you used fruit juice instead, the cake will stay fine at room temperature for a week. Beyond a week, you will need to refrigerate it.

        Reply
    7. Evlyn Shiao says

      December 19, 2020 at 11:05 pm

      5 stars
      I just made this cake, followed it word by word and i made x3 the recipe. I used 4 loaf pans 8"x4", 9"springform round pan and 1 muffin pan.. Your recipe was so detailed that it was just like a simple math problem to make this cake and it came out so good in all the forms. There was compliment galore when we broke into it. Awesome recipe and I look forward to more. Happy Holidays!!

      Reply
      • Viola says

        December 19, 2020 at 11:11 pm

        Wow! this makes me so happy to read, I'm elated that you made my recipe and everyone loved it! Happy Holidays to you too 💖

        Reply
    8. Unnati says

      December 20, 2020 at 3:38 pm

      5 stars
      Amazing recipe! I reduced the recipe into half to make cupcakes/muffin. They turned out so great, half recipe made approximately 18 muffins. The raisins are the key highlight of this recipe. As recommended by Viola, I baked them on 325F for approximately 1 hour. Definitely recommend! Ps. I used orange juice to soak the dried fruits for 3days, stored it in the fridge and rehydrated them everyday.

      Reply
      • Viola says

        December 20, 2020 at 7:56 pm

        Yay that so exciting! I'm glad to hear that the orange juice version turned out great as well 🥰 Thanks for trying my recipe 💗

        Reply
    9. Valentina says

      December 21, 2020 at 9:45 pm

      5 stars
      I am jumping happy ! This was the very first bake of my life and I think I nailed it !!! I followed both part 1 & 2 thoroughly and proceeded with the biggest cake tin. Initially I was skeptical as am currently w/o an oven but my convection microwave did not let me down ! I am thrilled with the outcome and so so proud of myself ! The raisins pop with spurts of rum and it’s the best feeling ever !!! It’s now neatly tucked just like you suggested (thanks to the alcohol)
      Thank you so so much for this detailed recipe Viola ! Bragging rights earned & how <3

      Reply
      • Viola says

        December 22, 2020 at 6:25 am

        Oh yayy! I'm so happy that your cake turned out well and tastes great ❤ Glad to know that a convection oven works well too. Thanks for sharing!

        Reply
    10. Shuchi bhalla says

      December 23, 2020 at 5:11 pm

      At which step do we add the orange juice?

      Reply
      • Viola says

        December 23, 2020 at 5:25 pm

        Ahh, thanks for catching that. I included the step in the video but not in the blog post. I've updated it now.
        You add it in Step 8 along with the applesauce/grated apples.

        Reply
        • Shuchi bhalla says

          December 23, 2020 at 6:08 pm

          Thanks!! The cake is in the oven now, am so nervous! Send me your baking vibes <3

          Reply
          • Viola says

            December 23, 2020 at 6:16 pm

            That's awesome, it is going to turn out amazing 🤩🤗 Can't wait to see your pictures💗

            Reply
    11. Amanda says

      December 25, 2020 at 1:40 am

      5 stars
      Love this recipe! Started soaking the fruits a while ago and made the cake last week and let it rest for a week. Brushed it a few times with the leftover soaking rum. I am a convert. This cake is amazing. Not at all like the yucky ones from stores. It’s wonderful, very moist and dense and just the right hit of spices and citrus. Nothing fake or weird. My husband said it was the best ever! Thanks Viola!!

      Reply
      • Viola says

        December 25, 2020 at 1:41 am

        Yay! I'm so glad you and your husband loved it 💗 Thank you for trying my recipe! Merry Christmas 🤗

        Reply
    12. Kalyani says

      December 26, 2020 at 10:51 am

      5 stars
      I made this cake on Christmas Day. Followed the recipe exactly with no substitutions. It came out beautifully. I had soaked my fruits in Spiced rum for 9 days. The cake got done in 1 hr and 30 min and I used the 9” springform pan. It’s a big enough cake to actually share with others and I gave pieces to quite a few people.

      Thank you for the recipe. This one is a keeper.

      Reply
      • Viola says

        December 26, 2020 at 7:12 pm

        I'm really happy to hear that your cake turned out really well and you were able to share some of it. ❤ Happy holidays and thank you for trying my recipe!

        Reply
    13. Renisha says

      December 26, 2020 at 8:57 pm

      5 stars
      For the first time I baked a Christmas cake and this recipe of yours made me feel so confident and left me highly satisfied ☺️
      Tiny bits of lemon zest and Orange zest and the idea of adding applesauce probably made this cake unique. I have been enjoying it since a week. Right now ‘m in a situation where I want to eat it everyday, also a part of me says ‘slow down, it will get over in a couple of days if U eat like this 😜
      I thought this cake rises while baking. So I filled the batter 3/4th and ended up having a flat cake. Next time I’ll be more careful about it.
      Also, ‘m already waiting for next Christmas(cake) 🥰🎉
      Thank you so much for writing this recipe ❤️

      Reply
      • Viola says

        December 27, 2020 at 8:11 am

        Your comment made me so happy, Renisha 🤗 I'm so elated that you loved my recipe and will keep coming back to it ❤️ Thank you for sharing.

        Reply
    14. Namita says

      December 27, 2020 at 9:18 am

      5 stars
      Part 1 and part 2 recipe was easy to follow thru and cake was very moist and delicious. This was my first time making Christmas cake and it turned out excellent. Thank you!

      Reply
      • Viola says

        December 27, 2020 at 5:33 pm

        I'm so happy to know that your cake turned out amazing ❤️

        Reply
    15. Chinmay Nagori says

      December 29, 2020 at 4:37 am

      5 stars
      This is the one of the best cake I’ve ever had. Great recipe, very detailed, turned out perfectly!!!

      Reply
      • Viola says

        December 29, 2020 at 6:38 pm

        I'm so glad you loved the cake, thank you for trying my recipe!

        Reply
    16. Radhika says

      December 29, 2020 at 8:13 pm

      5 stars
      Thank you very much viola for the detailed step by step recipe which made my job really easy as I am baking this traditional christmas cake for the first time.Its super delicious and everyone enjoyed the yummy cake 😋.I used the non alcoholic version and made with apple and orange juice.Cant wait to try other recipes😃.keep sharing❤ and love all the way from Minnesota😍.

      Reply
      • Viola says

        December 29, 2020 at 8:22 pm

        Thank you so much Radhi! I am so happy that you all enjoyed my recipe 🤗

        Reply
    17. Sujatha Ranganathan says

      December 30, 2020 at 6:47 pm

      5 stars
      Tried the recipe and enjoyed tremendous results. Worked like a charm:) Thanks for sharing your recipe!!

      Reply
      • Viola says

        December 31, 2020 at 2:30 am

        I'm so happy you enjoyed my recipe! ❤

        Reply
    18. Monica says

      January 01, 2021 at 6:39 pm

      5 stars
      Thanking you a lot for this reciepe which was a sucess within my family! And made me start this year 2021 in a very tasteful way 🙂

      Reply
      • Viola says

        January 01, 2021 at 6:52 pm

        That is so good to hear! I am so happy you and your family loved my recipe. Happy New Year ❤

        Reply
    19. Farrah Lynn says

      May 30, 2021 at 12:39 am

      Hi! Your recipe looks good and I'm going to make one soon but I can't find dark brown sugar in my area, so I'd to ask if I can replace dark brown sugar with Molasses and what will the measurement be?

      Thank you!!

      Reply
      • Viola says

        June 02, 2021 at 9:43 am

        Thanks! I haven't personally used molasses but here's an approximate conversion:
        Use 1 cup (200g) white granulated sugar and 2 teaspoons (14g) molasses instead of the 1 cup dark brown sugar.
        I'd love to hear how it turns out when you make it!

        Reply
    20. Shweta says

      December 06, 2021 at 1:31 am

      4 stars
      Hi!!
      Thanks for the lovely recipe.
      Tried your recipe it turned out good, but forgot to use the apple sauce , the cake turned out to be a little dry and dense , can I replace the apple sauce or greater soles with something else maybe curd ?? And I had soaked my fruits with orange and lemon peel so didn't use the zest .. Thought it might overpower the taste ?

      Reply
      • Viola says

        December 06, 2021 at 9:03 am

        Hi Shweta, you can replace the apple sauce with grated apples. I haven't tried using yogurt in this recipe so I can't say if it will work out well.

        Reply
    21. Rita says

      December 14, 2021 at 3:36 am

      I liked your cake receipe but i have a doubt regarding storage. After wrapping the cake to store long period where should it sored in the refrigerator or room temperature?

      Reply
      • Viola says

        December 14, 2021 at 9:12 am

        I usually just leave it at room temperature, in a cool and dry place. Last year, I saved a quarter of the cake to enjoy after 3 months and it was still fresh and delicious.
        If you are going to store it longer than a week, open it every week and brush it with more rum . If you live in a very hot and humid environment then you might need to refrigerate it, if you keep it longer than a couple of weeks.

        Reply
    22. Din says

      December 26, 2021 at 11:58 am

      5 stars
      Thank you for the awesome and detailed recipe Viola. Cake turned turned out excellent, everyone enjoyed it. It sure will be my go to recipe for Christmas!!

      Reply
      • Viola says

        December 26, 2021 at 12:01 pm

        Yay! I’m so happy you enjoyed my recipe ❤️

        Reply
    23. Soni says

      December 24, 2023 at 6:18 pm

      Can kids eat this cake

      Reply
      • Viola says

        December 24, 2023 at 6:24 pm

        Hey, I wouldn’t share this cake with kids if you used rum while making it. When made with fruit juice, it can be shared with kids.

        Reply

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    About Me Lime Thyme

    HEY, I'M VIOLA!

    I'm a self taught recipe developer, food photographer and videographer living in Seattle.

    Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

    Learn more about me here.

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      About Me Lime Thyme

      HEY, I'M VIOLA!

      I'm a self taught recipe developer, food photographer and videographer living in Seattle.

      Welcome to Lime Thyme, where you'll find  find easy, flavorful and innovative Indian inspired recipes using seasonal and fresh ingredients!

      Learn more about me here.

        Popular

        • The ULTIMATE no bake mango cheesecake
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