Description
A rich, indulgent fruit cake infused with the delightful kick of dark rum or whiskey. Perfect for celebrations and gatherings, this cake is sure to be a conversation starter.
Ingredients
- Assorted dried fruits (raisins, cherries, apricots)
- Almonds
- Dark rum or whiskey
- Unsalted butter
- Brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Salt
Instructions
- Soak the fruits and nuts in dark rum or whiskey overnight.
- Preheat oven to 325°F (160°C) and prepare your cake pan.
- Cream together the softened butter and brown sugar until light and fluffy.
- Incorporate eggs one at a time, mixing well after each addition along with vanilla extract.
- Whisk together the dry ingredients in a separate bowl.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in the soaked fruits and nuts, maintaining a light texture.
- Pour batter into the prepared pan and bake for about one hour or until a toothpick comes out clean.
- Cool in the pan before transferring to a wire rack, then wrap and store for at least a week to enhance flavors.
Notes
For the best flavor, use quality alcohol and consider adding a splash of orange juice or zest. This cake can be made ahead and is ideal for serving with whipped cream or ice cream.