DARK RUM FRUIT CAKE
Rich, Moist, and Aromatic with Dark Rum and Warm Spices 
⸻
Ingredients
For the Soaked Fruits
• 3 cups (450 g) mixed dried fruit
(raisins, sultanas, currants, chopped dates, chopped apricots)
• ½ cup (75 g) mixed candied peel
• ½ cup (75 g) halved cocktail cherries
• ¾ cup (180 ml) dark rum
• Zest of 1 orange
• Zest of 1 lemon
⸻
For the Pastry Dough
• 1 cup (225 g) softened butter
• 1 cup (200 g) brown sugar
• 4 large eggs
• 1 ¾ cups (220 g) flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ teaspoon ginger
• ¼ teaspoon salt
• 2 tablespoons molasses (preferably dark molasses)
• 1 tablespoon vanilla extract
• Extra dark rum for brushing (2–3 tablespoons)
⸻
Preparation
1. Soak the fruit
• Add the raisins, sultanas, currants, dates, apricots, candied peel, and cocktail cherries to a large bowl.
• Pour the dark rum over them, add the orange and lemon peel.
• Stir and cover.
• Let stand overnight, at least 4–6 hours. (The fruit should plump up and absorb the rum.)
⸻
2. Prepare the Cake
• Preheat the oven to 150°C (300°F).
• Line a loaf pan or 20 cm (8 inch) cake pan with parchment paper. Make sure the sides of the parchment paper are lifted up.
• Cream the butter and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing until smooth.
• Add the molasses and vanilla.
• In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
• Gently fold the dry ingredients into the batter.
• Add the soaked fruit (including the remaining rum) and mix until completely distributed throughout the batter.
⸻
3. Baking
• Pour the batter into the pan and smooth the top.
• Bake slowly for 1 hour 45 minutes to 2 hours.
• Cover with foil if the top starts to brown too early.
• It is done when a toothpick comes out clean.
⸻
4. “Feeding” with Rum
• Brush the warm cake with dark rum immediately after removing it from the oven.
• Leave to cool completely.
• If you wish, you can wrap the cake in plastic wrap and leave it to mature for days or weeks.
• During this process, “feed” it by drizzling 1–2 tablespoons of rum over it from time to time — the aroma will deepen and the texture will become more moist.
⸻
Tips
• The cake tastes much better after resting for at least 24 hours.
• For richer flavors, you can soak the fruit weeks in advance.
• Orange zest sugar or vanilla cream pairs wonderfully with it when serving.
