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Spiced rum and raisin Christmas cake


Serves: 14 - 16
timePrep time: 45 mins
timeTotal time:
Spiced rum and raisin Christmas cake
Recipe photograph by Nassima Rothacker

Spiced rum and raisin Christmas cake

A lighter Christmas cake, with a decidedly tropical flavour, but also good for the cake tin at any time of year

Serves: 14 - 16
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
424Kcal
Fat
14gr
Saturates
8gr
Carbs
63gr
Sugars
41gr
Fibre
2gr
Protein
5gr
Salt
0.23gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 75ml dark or golden rum, plus (optional)
  • 150g raisins
  • 250g pack island fruit mix
  • 35g dried mango, chopped35g dried mango, chopped
  • 150g (red) glace cherries, quartered
  • 6 pieces stem ginger in syrup, diced, plus 2 tbsp of the syrup
  • zest and juice of 1 lime
  • zest and juice of 1 orange
  • ¼ of a whole nutmeg, grated
  • 1 tbsp mixed spice
  • 2 tsp ground ginger
  • 200g soft unsalted butter, plus extra to grease
  • 200g light muscovado sugar
  • 1 tbsp black treacle
  • 250g plain flour
  • 1 tsp baking powder
  • 4 large eggs
  • 4 tbsp dark or golden rum for feeding during storage

Step by step

Get ahead
The cake will keep, well-wrapped and in an airtight container, for up to 3 months.
  1. The night before baking, put 75ml rum in a bowl with all the dried fruits, diced ginger and its syrup, citrus zest and juice, and the spices. Stir together well, cover and leave overnight to plump up and absorb all the flavours.
    Tip
    If you want to avoid alcohol in your cake you can replace the rum with pineapple juice for soaking the fruit mixture (but don’t feed the cake with pineapple juice!)
  2. Next day, grease and line the base and sides of a deep 20cm springform tin with a double layer of baking paper. Preheat the oven to 150°C, fan 130°C, gas 2.
  3. Cream the butter and sugar together in a stand mixer, or in a large bowl with an electric whisk, beating for at least 2-3 minutes until really pale, then add the treacle. Sift the flour, baking powder and a pinch of salt into a separate bowl. Add 1 egg at a time to the mixer, plus a spoonful of the flour mixture, making sure each egg is mixed in well before you add the next.

  4. Fold in the rest of the flour using a large metal spoon. Tip in the soaked fruits and any liquid remaining in the bowl, and fold through until evenly combined. Scrape into the prepared tin, level the surface and cover the cake tin with a double layer of baking paper, with a small hole cut into the centre. Bake for 2 ½-3 hours, or until the cake is firm, golden brown and a skewer inserted in the centre comes out clean.

  5. Cool the cake in the tin, then unmould and remove the lining papers once completely cold. Wrap in fresh paper and foil before storing in an airtight container. The cake is lovely and moist, but if you wish you can feed the cake with a tablespoon of rum every week or so. Don’t overdo the feeding process though, or the cake will disintegrate into a mess of boozy crumbs! Finish feeding the cake at least a week before you plan to ice it, so that the surface of the cake isn’t damp.

    Tip
    Make it gluten-free: substitute gluten-free plain flour, adding 1 teaspoon xanthan gum at the same time.

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