Christmas baking is my favourite season to busy myself in the kitchen whipping up all kinds of festive treats. The first thing I like to get done is our Christmas cake. I always give it just over one month to mature and this years cake I’m trying is a buttered rum Christmas cake.
If there’s just one thing you should bake for Christmas it has to be a Christmas cake. I absolutely adore it and get so excited by the whole process, soaking the fruits, making the cake, feeding each week and then covering the cake in marzipan and royal icing. I find it rather magical and have done ever since I was a child when my Mum made our Christmas cake.
In the past I’ve mostly make cakes which get fed with brandy which are fabulous and if you’re looking for these kind of cakes then take a look at my Brandy Soaked Christmas Cake my Traditional Christmas Cake or if you fancy something a little different then I’ve got my Amaretto Scented Christmas Cake or if you want something a tad different you must try this Chocolate Fruit Cake. If there is just two of you this Christmas then may I suggest this Christmas Cake for Two.
For each feed this cake gets fed with a mixture of rum and maple syrup, I just know this cake will taste amazing. After its first feed it smells glorious already.
Buttered Rum Christmas Cake
Fruit mixture to be left overnight
- 150 ml Cloudy apple juice
- 50 grams Unsalted butter melted
- 2 tablespoons Maple syrup
- 5 tablespoons Rum
- 250 grams Sultana
- 250 grams Raisins
- 150 grams Prunes roughly chopped
- 150 grams Glace cherries roughly chopped
- 175 grams Dried cranberries
- 250 grams Unsalted butter room temperature
- 225 grams Dark brown muscovado sugar
- 4 large Eggs lightly beaten
- 225 grams Plain flour
- 2 teaspoon Mixed spice
- 1/4 teaspoon Maldon sea salt
- 1 Clementine zest and juice
- 100 grams Walnuts toasted and roughly chopped
Fruit mixture to be left overnight
The day before you bake your cake get a small saucepan and bring the apple juice to a simmer, remove from the heat and add the butter letting it melt. Once melted stir in the maple syrup and rum. Place all the dried fruits into a medium bowl, pour over the liquid giving a good stir then cover with clingfilm and leave in a cool place over night.
Pre-heat the oven to 140C and grease and double line a deep sided, 8 inch cake tin making sure the baking parchment comes up around 3 inches higher the cake tin. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment set to medium-high, cream together the butter and sugar until smooth, creamy and fluffy. Scrape the bowl down with a spatula.
With the mixer on medium-high still gradually pour in the eggs mixing until fluffy. If the mixture begins to curdle add a spoonful of the flour.
Sift in the flour, spices and salt and using your spatula gently fold through.
Add the clementine zest and juice along with the walnuts, dried fruits and any remaining soaking liquid and fold everything together.
Spoon the batter into the cake tin, level the surface and using the back of the your spoon slightly dimple the centre. Bake for 1 hr 30 minutes then reduce the oven temperature to 120C and continue to bake for 1 hr 45 minutes or until a cake tester inserted into the centre comes out clean and the cake is golden brown and well risen.
Leave on a wire rack until warm then feed the cake for the first time by poking holes using a tooth-pick over the top then mix together the feeding liquids, spoon evenly over the top and then leave to cool completely.
Wrap in a layer of parchment paper then wrap in a layer of foil and store in a cake tin with a tight-fitting lid and store in a dark, cool place feeding every week until 10 days before you plan to marzipan and ice the cake.
- Recipe slightly adapted from BBC Good Food December 2015 Magazine