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D&C Monthly Recipe - Rum-Soaked Fruit & Almond Cake

D&C Monthly Recipe - Rum-Soaked Fruit & Almond Cake

Rum-Soaked Fruit & Almond Cake

 

INGREDIENTS

  • Sultanas 100g
  • Raisins 100g
  • Dark glacé cherries 50g, chopped
  • Crystallized ginger 50g, chopped
  • Dark rum 4 Tbsp
  • Butter 200g, softened, plus more for the tin
  • Light muscovado sugar 200g
  • Eggs 3, beaten
  • Black treacle 1 Tbsp
  • Self-raising flour 220g
  • Mixed spice 2 tsp
  • Ground ginger 1 tsp
  • Baking powder 1 tsp
  • Apples 2 small, peeled and grated

ALMOND BUTTERCREAM

  • Salted butter 185g, at room
  • Temperature
  • Icing sugar 300g
  • Almond extract 1 tsp

INSTRUCTIONS

  1. Tip the dried fruits, ginger and rum into a bowl and leave to soak for a couple of hours or overnight, if you like. Heat the oven to 180C/ fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with baking paper.
  2. Beat together the butter, sugar, eggs, treacle, self-raising flour, mixed spice, ground ginger and baking powder with electric beaters, until thick. Using a large metal spoon, gently fold in the apples, soaked dried fruit and any soaking liquid.
  3. Spoon the batter into a round 20cm loose bottom or Spring Tin, level the top and bake for 1 hour 15 minutes or until dark golden, springy to the touch and it’s slightly shrunk away from the sides of the tin. A skewer pushed into the center will come out clean when it’s ready.
  4. Cool, wrap in baking paper and put in an airtight container. Will keep for
    a week before icing, or it can be frozen. Defrost overnight at room temperature before decorating.
  5. To make the buttercream, put the butter into a bowl and gradually beat in the icing sugar and almond extract using electric beaters until fluffy. Spread all over the cake using a spatula.

Enjoy!

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