In this issue, I will share with you the Rum Fruit Cake with rich taste and texture, the production process is not complicated, and the success rate is also very high! This cake is relatively chewy, full of dried fruits and pecans, and it is very enjoyable to eat. It’s so good to do it yourself! There is no alcoholic taste, and the rum cane sugar aroma and spice are perfectly combined. But after eating one piece, I can still feel the stamina of the 40% alcohol concentration. In addition to eating directly like this, you can also dress it up and decorate it at Christmas, it is a very Christmas atmosphere!
The Softening Of The Butter
The fluffy and softness of this cake are based on the physical foaming of the butter. Since baking powder is not used, it is a critical step to beat the butter well. Butter that is too hard won’t get in the air, and if it’s too soft, it won’t hold the air. Therefore, moderately softened butter is ideal. The beaten well butter will appear feathery and will look fluffy. The color will also turn white.
The Problem Of Oil-water Separation
Using cold eggs or adding all the eggs at once may cause the oil and water to separate. It is recommended to add only one egg at a time and then beat at low speed until the egg liquid and butter are completely emulsified before adding another egg. Each egg can be emulsified in about forty to fifty seconds after being beaten, and the texture of well-emulsified buttercream is very smooth.
If you like the Rum Fruit Cake recipe we shared, please help to share it with your relatives and friends! I wish you a happy life~
You might also like our Butter Chiffon Cake and Cempedak Cake recipes.
Rum Fruits Cake
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- 1 Egg 65g with shell
- 60 g Softened Butter unsalted
- 40 g Caster Sugar
- 50 g Cake Flour
- A Pinch Of Salt
- 15 g Chopped Pecans
- 50 g Mixed Fruits
- 0.5 tsp Orange Peel
- 25 g Rum
- 5 g Cake Flour for mixed fruits
- 0.5 tsp Mixed Spice
- 20 g Rum for brushing the cake
- Orange peel with mixed fruit soak in rum for a least two hours or overnight, then strain the mixed fruit to retain the excess rum.
- Add cake flour to absorb the extra rum in mixed fruit.
- Fry the pecans in a dry pan, let cool, and chop them up for later use.
- Preheat oven to 180°C.
- Mix well softened butter and caster sugar, then beat with a whisk on medium speed. The whipped butter will be fluffy and feathery and white.
- Add the eggs beat on low speed until fully incorporated.
- Add the excess soaked mixed fruit rum low speed mix well.
- Add salt and sift in the cake flour and mixed spice, and mix them slightly first by stirring and cutting.
- When it is almost mixed, add the mixed fruits and pecans and continue to mix evenly.
- Pour the batter into the non-stick mold (normal mold needs to be greased).
- Put in the oven and bake at 180°C for 30-40 minutes. If you make a large portion, you will need to adjust the time yourself.
- After baking, let it cool down a bit before demolding. If you like a stronger wine flavor, you can brush the rum around the cake surface.
- Finally, cut into the size you like. Or wrap it in plastic wrap and keep it until the next day, it will taste even better.
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