Rum Fruit Cake Recipe
I'm passing this onto my baker for my wedding cake, it's the best. Enjoy!
1. 3 cups all purpose flour
2. 2.5 tsp baking powder
3. 1 3/4 cups powdered sugar
4. 2 Medium Oranges Pureed (With Skin)
5. 1 cup butter
6. 4 eggs
7. 2 teaspoons vanilla essence
8. 1 teaspoon cinnamon powder
9. 1/2 teaspoon clove
10. 1/2 teaspoon cardamom powder
11. 1/2 teaspoon ginger powder
12. 1 cup caramel (see below for the ingredients & how to make the caramel)
13. 4 Cups of Assorted Dried Fruits & Nuts (Raisins, Currants, Cranberries, Apricots, Pineapple, Mango, Papaya), Pecans, Almonds, Candied Ginger & Orange & Lemon Peels (see Below for preparation of the dry fruits)
You will also need:
1. 1/2 teaspoon nutmeg powder
2. 1/4 teaspoon clove powder
3. 1.5 cup rum (preferably dark, like Myers or Captain Morgan)
4. 1 cup red wine
Chop all the Fruits & Nuts & whatever you have decided to use, into small pieces and soak them in rum & wine mix in a large jar. Mix in all the dry powders (nutmeg & clove), give it a big shake & let the fruits macerate for at least a week. The longer they soak…even for a couple of months, the better. Make sure the there is enough space in the jar for the fruits as they will almost double in size. Every few days shake up the jar.
For the Caramel:
1. 1 cup sugar
2. 1 tablespoon water
3. 1/2 cup water
Heat a heavy bottomed pan and cook the sugar and a tbsp of water on low high heat. The sugar will melt and start to change color to brown. Swirl the pan around, once or twice. When you find that the color has changed to a little darker golden brown color, turn off heat. (If you want dark caramel, let the sugar turn darker shade of brown, otherwise switch off the heat when the sugar starts to just brown lightly). Immediately, pour half a cup of water very carefully into the caramel and stir to mix well.
Preparing the batter to bake:
Sieve the flour & baking powder & keep aside.
Separate egg yolks from the whites. Whisk the egg yolks separately with vanilla.
Beat the butter, pureed oranges and powdered sugar till smooth and creamy. Add the egg yolk mixture little by little,
Combine the powdered spices and caramel, & combine this to the above mixture till blended.
Add the sieved flour & baking powder to this in few batches and combine until blended.
Strain the soaked fruits & nuts. Save the rum & the wine.
Add the dried fruits (toss the dried fruits in couple of tablespoons of flour) and fold it gently into the batter with a spatula or wooden spoon.
Whisk egg whites till it forms peaks and gently fold into the cake batter till well combined.
Grease the cake pans and line with parchment papers. This cake will need 2-3 layers of paper to prevent it from getting dark.
Pour batter up to half of the prepared cake pans and bake in a preheated oven at 325 degrees for about 45 minutes. Check once at 45 minutes & do a toothpick test.
You might have to bake beyond an hour. So bake at 200 degrees after 45 minutes, till the cake is light brown and when the toothpick or a skewer comes out clean.
Cool on a wire rack. When cooled to touch, remove the cake from the pan and peel the paper.
Make few holes on the cake and drizzle the top with the saved rum & wine. You can do this several times & use more rum if you want it really rum soaked.
Cool the cake completely before wrapping it.