Yield: 1 large 9-inch cake
Prep Time: 30 minutes | Bake Time: 2½–3 hours
Soak Time: Overnight or up to several weeks (for deeper flavor)
🧺 Ingredients
For the Fruit Mix:
- 2 cups raisins
- 1 cup currants
- 1 cup chopped dates
- 1 cup mixed candied fruit or peel
- ½ cup chopped dried apricots or cherries
- ½ cup chopped walnuts or almonds (optional)
- ¾ cup dark rum (plus extra for soaking and brushing)
For the Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar (packed)
- 4 large eggs
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- 1 tsp vanilla extract
- 2 tbsp molasses or treacle
- ¼ cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1 tbsp rum (optional)
🍒 Instructions
Step 1: Soak the Fruits
- Combine all dried and candied fruits in a large bowl.
- Pour the dark rum over them, mix well, and cover tightly.
- Let soak overnight (or up to a week). Stir occasionally to keep the fruits moist.
(For a richer cake, some soak for a month or more!)
Step 2: Prepare the Cake Batter
- Preheat oven to 300°F (150°C). Grease and line a deep 9-inch cake pan with parchment paper (line the sides too — this helps prevent burning).
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in vanilla, orange zest, molasses, and orange juice.
- In a separate bowl, sift together the flour, baking powder, salt, and spices.
- Gradually fold the dry ingredients into the wet mixture until smooth.
- Stir in the soaked fruits (with any leftover rum) and nuts until evenly distributed.
Step 3: Bake
- Pour the thick batter into the prepared pan, smoothing the top.
- Bake in the preheated oven for 2½ to 3 hours, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with foil during baking.
Step 4: Cool & Soak
- Allow the cake to cool completely in the pan.
- Poke small holes on top using a skewer and brush or drizzle a few tablespoons of dark rum over the cake.
- Wrap tightly in parchment paper, then foil, and store in an airtight container.
-
Feed the cake every week with a tablespoon or two of rum until ready to serve.
(This aging step deepens the flavor and keeps the cake moist.)
🍽️ Serving Tips
- Serve plain or with a light dusting of powdered sugar.
- For special occasions, cover with marzipan and fondant icing.
- Pairs beautifully with tea, coffee, or a small glass of rum.
