Christmas is just around the corner and I usually get loads of orders for my special rum cake and I will like to share it with you all.

This recipe is for a 10" square cake

Ingredients

10 medium eggs
500g soft brown sugar
500g butter
500g flour
lemon peel
1tsp bicarbonate, baking powder and salt
500g rum /fruit mixture (mixture of dried fruits raisins minced and soaked in rum, sherry, mixed spice, cinnamon brown sugar for at least 6 months) the longer the better the flavour.
10" lined cake tin
spatula
mixer (can also be hand mixed)

having trouble loading pics - need to resize..

place sugar and butter in mixing bowl.

and mix together

mix until creamy

break eggs into a bowl and mix

gradually pour into the mixture

blend mixture until creamy, sieve flour, baking power, soda and salt together and gently in pour in mixture.

more

gradually alternate flour and rum mixture

and blend in gently

pour in lined cake tin and place in centre shelf in Oven

bake for 2hours on 180 gas mark. and leave to cool completely before removing from tin.

But ur post aint complete na!

....okay,i can see u're updating.Do so sharp sharp.I love baking!

GentleMimi: But ur post aint complete na!

Please be patient, I have to resize pictures and I'm still loading.

GentleMimi: ....okay,i can see u're updating.Do so sharp sharp.I love baking!

lol.... I know the feeling.

I will do a separate tutorial on how to make the rum mixture.

Does it mean i hv to soak the fruits for a MONTH? I soak mine for abt 1-2 weeks before baking,and then bask the cake with brush and rum after baking...or what do u think?

GentleMimi: Does it mean i hv to soak the fruits for a MONTH? I soak mine for abt 1-2 weeks before baking,and then bask the cake with brush and rum after baking...or what do u think?

@ gentlemimi There are different kinds of rum cake. This is how I have been baking mine for years. You can even soak fruits for a year. All I can say is that the longer the soak the more flavour you get in the cake. The difference is in the taste.

Once cake is completely cooled, pierce with a fork and pour in rum. I am using coconut flavoured white rum. You can even use Sherry, dark rum etc.

after soaking you wrap cake up properly and keep in a dark dry place.

You can bring it out every 5-7 days and re-soak with rum until you are ready to decorate it. The longer you leave it to mature the more flavour you get.

More pictures of the decorated cakes can be found on our website. www.marylandcakes.co.uk

marylandcakes: You can bring it out every 5-7 days and re-soak with rum until you are ready to decorate it. The longer you leave it to mature the more flavour you get.

Very nice. Well done!

lovely! But pls i need a help with the fruits.I'm considering making my own citrus candied peel.Can u pls help me out.What we find here in Naija are packed mixtures of fruits...but i need to make smfin diff for xmas

GentleMimi: lovely! But pls i need a help with the fruits.I'm considering making my own citrus candied peel.Can u pls help me out.What we find here in Naija are packed mixtures of fruits...but i need to make smfin diff for xmas

You will need the peel of orange, lemon clementines and tangerine. Boil this with a stick of cinnamon, a tbsp of nutmeg and mixedsweet spice. Add brown soft sugar or black treacle. You can add a bit of lemon juice. Once all the liquid is dried out.(please do not let it burn or it will be bitter). Pour in orange liqueur and pour in an air tight container leave it for at least 3 weeks you can keep toping it up. Because you want a citrus flavour you stick to citrus friuts. If you were after a mixed flavour then you can add other dried fruits like dates, prunes, saltanas, raisins, cranberry etc..

Hope this helps? Goodluck

[quote author=marylandcakes]

You will need the peel of orange, lemon clementines and tangerine. Boil this with a stick of cinnamon, a tbsp of nutmeg and mixedsweet spice. Add brown soft sugar or black treacle. You can add a bit of lemon juice. Once all the liquid is dried out.(please do not let it burn or it will be bitter). Pour in orange liqueur and pour in an air tight container leave it for at least 3 weeks you can keep toping it up. Because you want a citrus flavour you stick to citrus friuts. If you were after a mixed flavour then you can add other dried fruits like dates, prunes, saltanas, raisins, cranberry etc..

Hope this helps? Goodluck
Thanks dear.But clear up smfin for me,Do i boil the peel wif water...or is it just lemon juice and treacle serving as fluid? Also,cinnamon stick is not here in Naija..so can i use the ground powder? Finally,in the absence of orange liquor,can i use orange juice? Thanks for ur help,i appreciate it!
Oooops! I gotta modify.I need the recipe for the fruits..like quantity in grams or pounds.tienks.

[quote author=GentleMimi][/quote]

The measurements should be 250g for each peel and yes you can use ground cinnamon. The Orange liqueur is a spirit and acts as a preservative like any other alcohol. so it can only be substituted for a different spirit like rum, sherry, brandy. But then you will loose the concentrated citrus flavour you are trying to acheive.

marylandcakes:

The measurements should be 250g for each peel and yes you can use ground cinnamon. The Orange liqueur is a spirit and acts as a preservative like any other alcohol. so it can only be substituted for a different spirit like rum, sherry, brandy. But then you will loose the concentrated citrus flavour you are trying to acheive.

Thanks dear.Looking forward to ur posts and recipes

GentleMimi:
Thanks dear.Looking forward to ur posts and recipes

You are most welcome, please let us know how you get on.

Hi Ruby, pls help me with recipe for Red velvet cake. The colour of my cake seperated into red and brown. His do i avoid this next time?

I used liquid food colour.

Did you include cocoa powder in your recipe, if yes how much? What kind of vinegar did you use? I will post a recipe for you shortly.