Christmas would not be the same without Rum cake, Its rich, its moist and really gives that Christmas feeling. Match this with sorrell for an incredible combo!  Make sure you soak your fruit in rum and wine ahead of time, but its fine to use straight away, just use extra rum 🙂

  • 500g unsalted butter 
  • 500g brown sugar 
  • 6-8 eggs 
  • 1 tsp vanilla 
  • 6 tbsp. Browning 
  • 1 tsp baking powder 
  • 1 tbsp. Mixed spice 
  • 1 tsp salt 
  • 1 lime squeezed and zest 
  • 450g plain flour 
  • Mixed fruits (Soak ahead of time for best results)
  • 750g of mixed fruits & cherries 
  •  35cl  white rum
  • 35cl red label wine.
  • Pre- head oven 180 degrees.
  • Mixed fruits (Soak ahead of time for best results)
  • 750g of mixed fruits & cherries  
  • 35cl  white rum
  • 35cl red label wine.

Firstly you have to get your mixed fruit soaked in red label wine and rum till it fully covers the mixed fruit. Some people soak these for a full year for maximum flavour.

Whisk together butter and sugar until smooth, then set aside.

In a separate bowl whisk your eggs then add vanilla, browning, baking powder, mixed spice, salt, lime and mix well. Pour in wet mixture into butter mixture then mix together well. 

Add in mixed fruits and mix together well. Add in flour gradually mix and fold in until smooth. Grease a 9 inch baking tin then fill up with cake mix 3/4 of the tin.  Cook for 1.5 hours at 180 degrees. 

Cool down then add 1 shot of rum and red wine on top of cake and enjoy.