{"id":17894,"date":"2021-12-17T15:29:36","date_gmt":"2021-12-17T09:59:36","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17894"},"modified":"2024-11-29T20:11:49","modified_gmt":"2024-11-29T14:41:49","slug":"christmas-rum-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/christmas-rum-cake\/","title":{"rendered":"Christmas Rum Cake"},"content":{"rendered":"\n

Warm spices, candied fruits, crunchy nuts embedded in a gooey, moist crumb soaked in enough rum to reach blissful heaven: this Christmas rum cake<\/strong> is not the usual fruitcake. It has a sweet side perfectly counterbalanced by the bite of cloves, ginger, and nutmeg.<\/p>\n\n\n\n

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And I know there are endless Christmas cake recipes, with each family swearing up and down that, theirs is the best, but this is my favorite way to make it. <\/p>\n\n\n\n

It is so loaded with exquisite revelry of savors that a little goes a long way. And it tests my willpower mercilessly, begging for a nibble. I\u2019m not ashamed to admit that already only a tiny morsel of it is left!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Recipe Ingredients <\/h2>\n\n\n\n

Sugar:<\/strong> Typically, traditional Christmas cakes have brown sugar. I just wanted to make use of the jaggery powder I had lying around, so that\u2019s what went into the recipe. FYI, it lends a gorgeous, deep caramelly flavor. <\/p>\n\n\n\n

Egg<\/strong>: I have never made an eggless Christmas fruitcake. However, you can substitute the eggs with full-fat Greek yogurt. Homemade yogurt is another alternative, as long as you drain it thoroughly. You don\u2019t want watery yogurt in this recipe. <\/p>\n\n\n\n

Fruits<\/strong>: You can use any combination of fruits and dry fruits you relish or are available. Raisins of any type, black currants, dates, candied ginger, everything works.<\/p>\n\n\n\n

Nuts<\/strong>: These are optional. Cashews and almonds are my preference. You can use whatever rocks your tastebuds: walnuts, pecans, hazelnuts.<\/p>\n\n\n\n

Spices<\/strong>: Pander to your palate and pick the spice(s) you love. I adore the sharpness of ginger and the bite of cloves. But if you don\u2019t enjoy them, simply stick to cinnamon. For a citrus punch, up the amount of orange zest.<\/p>\n\n\n\n

Alcohol<\/strong>: Whiskey is not necessary <\/strong>for fruit cakes. But I really enjoy using it for this cake. Only rum is fantastic for the cake. Brandy also works.<\/p>\n\n\n\n

Booze-free:<\/strong> Without a worry, replace the rum with orange juice. Wherever the recipe calls for alcohol, absolutely go ahead with OJ. You\u2019ll still get a wonderfully flavorsome cake.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Soak Fruits for Christmas Rum Cake?<\/h2>\n\n\n\n
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Soaking the fruits in rum is the most essential part<\/em> of the Christmas cake. It\u2019s also the reason why most people don\u2019t try it because they think it\u2019ll take ages. You can also use the soaked fruits for making this scrumptious German Christmas stollen<\/a>!<\/p>\n\n\n\n

So, I found a shorter route (see the FAQ section) to rum cake. Where the cake can be ready in days, not weeks or months. But, if you have the time and Christmas is still a ways off, follow the (slightly) longer one. The result is a perfect holiday gift (or a treat to be kept all for yourself).<\/p>\n\n\n\n

Soak the Christmas cake fruits in rum <\/h3>\n\n\n\n