Lemon n Spice KERALA PLUM CAKE / RICH FRUIT CAKE / CHRISTMAS RUM FRUIT

Classic Rum Fruit Cake Amazing Treat For The Holiday Season.

Ingredients: Rum - 1/2 cup Raisins - 2 tbsp Tutti Frutti / Candied fruits - 2 tbsp Broken cashews - 1 tbsp Broken walnuts - 1 tbsp Finely chopped dates (seedless ) - 1 tbsp

Lemon n Spice KERALA PLUM CAKE / RICH FRUIT CAKE / CHRISTMAS RUM FRUIT

In a small bowl, whisk the eggs, brown sugar and 1/2 cup of rum until blended. Stir into the fruit mixture. Mix with a large spoon. Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 1/4 to 1 1/2 hours. Cool in pan on a wire rack 20 minutes. Slowly pour the remaining rum over the cake.

Spiced Rum Fruitcake Recipe FineCooking

Bake the cake at 275 degrees F for 60-80 minutes. As soon as the cake comes out of the oven, pour the cherry brandy + dark rum mixture on top. Brush to spread the alcohol mixture. This cake was photographed an hour after it was baked. As the cake cools, its texture and color will change.

RUM FRUIT CAKE Recipe

2. When it is time to bake the cake, preheat the oven to 130-140C. Grease and double line an 8 inch round or an 8×5 inch rectangle baking tin with baking parchment. 3. Using an electric mixer, whisk together the butter, sugar, treacle and zest until fluffy. Add in the egg replacer and whisk again. 4.

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Add the soaked fruit and fold through. Set aside. Add molasses and spiced rum to a small saucepan and bring to a gentle boil. Cook until the mixture has reduced by one-third, then pour it into the cake mixture. Mix well to ensure that it is evenly incorporated into the cake batter. Pour batter into prepared springform pan and bake for 70 to 80.

RUM spice FRUITCAKE Recipe by Claudia CookEatShare

Add half of the coffee and stir into the butter, then add the remaining flour and coffee and stir until combined but do not over mix. Add the fruit and fold into the batter. Divide the batter between the bread pans and place in the oven. Bake for 75-90 minutes and check for doneness with a toothpick.

Lemon n Spice KERALA PLUM CAKE / RICH FRUIT CAKE / CHRISTMAS RUM FRUIT

In a small saucepan, heat the 1/4 cup of spiced rum and 1/4 cup of granulated sugar over low heat until the sugar has dissolved. Remove it from the heat. Carefully remove the cake from the pan and place it on a serving plate or cake stand. While the cake is still warm, brush or drizzle the rum glaze over the top, allowing it to soak into the cake.

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To soak - 250 grams mixed dried fruits like raisins, mixed peel, currants. 200 ml good quality spiced rum or brandy . Dry ingredients - 350 grams or 2 cups plain flour or all purpose flour

Spiced Rum Fruit Cake James & Everett

Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick cooking spray and dust with almond meal. For the Cake: With an electric mixer, beat 1/2 cup of softened butter with 1 1/2 cups of granulated sugar. In a separate bowl mix all the dry ingredients together, including the shredded coconut.

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Gather the ingredients for the rum-soaked fruit. Add the dried fruit to a medium non-reactive bowl. Pour the rum over the fruit and stir to combine. Set aside to soak for at least 8 hours or up to overnight, stirring occasionally over the soaking time. When ready to bake, gather the remaining ingredients.

Rum Fruit Cake Recipe Christmas Fruit Cake Recipe with Rum

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring.

Eggless Christmas Spiced Rum Fruit Cake PRIYA

How to make homemade spiced rum cake. Step 1: In a large mixing bowl whisk together the dry ingredients. Step 2: Using an electric mixer add sugar and room-temperature butter to a medium bowl. Mix on medium speed until fluffy. Step 3: Then add in the wet ingredients and mix. Step 4: Add in the dry ingredients and mix just until combined.

Spiced Rum Fruit Cake James & Everett

Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter. Prepare the Fruitcake: Preheat the oven to 300°F (150°C) with a rack in the center position. Set aside two 8x4-inch All Clad Pro-Release Bakeware Loaf Pans.

Christmas Rum Fruit Cake Home made treat to celebrate Christmas with

Position the rack in the center of the oven and heat to 300°F. Prepare 2 - 9"x 5" loaf pans by lining with parchment paper and greasing. Cream together the butter and brown sugar in a large bowl at least 6-quarts. Beat in the eggs one at a time. Add the boiled cider and juice and mix until completely combined.

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Fruitcake can be stored for up to 2 months. To store, dampen a layer of cheesecloth with rum or brandy; wrap the soaked cheesecloth all around the cake, and store in an airtight container. Replace cheesecloth with a clean layer soaked in more rum or brandy every 5 to 7 days as it dries out.

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Now put in the vanilla essence and the rum. Add the baking powder and spice mix as well. Mix the batter gently with your spatula. Now add 2 tbsp flour to the fruits and nuts and then add them to the batter. Bake the cake in a preheated oven at 160 deg C for 50 to 55 minutes or until a skewer inserted comes out clean.