Rich, spongy and generously flavoured with rum, brandy and orange juice. The cake has surreptitiously placed nuts for the crunch. This Whole Wheat Fruity Rum Cake is deceptively easy to make and is exquisitely delicious!
Fruitcake goes way back to ancient Rome! A recipe from 2000 years ago had pomegranate seeds, pine nuts and raisins mixed into a cake made out of barley mash…. Close enough I guess!!! This cake is similar to the Christmas cake/Fruit cake/Rum cake from the Caribbean. This is my adaption of the cake.
What’s similar between spices and alcohol?
Both preservatives of the industrial era have survived many a battle to make their way into our yummy Rum Cake. The recipe’s first conceptions were found in the Bahamas where people had started using alcohol to preserve food. Initially, rum was infused into traditional English figgy puddings which is thought to be the precursor to rum cake as we know it today. This was further stepped up as bootlegging became common after the US government’s 18th Amendment, which prohibited manufacture, sale, or transportation of intoxicating liquors for beverage purposes. The biggest difference between this rum cake and her Jamaican ancestor is it is much less dense, more spongy and lighter on the tummy.
What goes into the Whole Wheat Fruity Rum cake?
- Raisins
- Black Currants
- Walnuts
- Almonds
- Pistachios
- Cashews
- Tooti-frooti
- Dried Cranberries
- Dried Orange peels
Soak a liberal dispensation of Raisins, Currants, Walnuts, Almonds, Pistachio, cashew, Tooti-Frooti and Orange Peel in rum, brandy, some orange and grape juice. Sprinkle a slight amount of cinnamon and ginger powder to the mixture to spice it up. The longer the soak time, the better! In fact some societies soak dry fruits for Christmas an year in advance. A minimum of a few days is necessary though, for the nuts and berries to soak up the flavour. If you’re in a hurry, soak them for atleast 24 hours.
Storing
Store this cake in an airtight container at room temperature for upto 5 days and in the refrigerator for 7-10 days. This cake tastes the best at room temperature.
Like this recipe? Try more winter cake recipes –
- Chocolate Orange Marble Cake
- Carrot Walnut Cake With Caramel
- Kashmiri Kahwa Bundt Cake
- Rose Preserve Bundt Cake
- Chai Spiced Butter Cake With Streusel
- Spiced Pumpkin Cheesecake Muffins
- Coffee Date Cake
Whole Wheat Fruity Rum Cake
Course: Cakes12
servings30
minutes40
minutes24
minutesRich, spongy and generously flavoured with rum, brandy and orange juice. The cake has surreptitiously placed nuts for the crunch. This Whole Wheat Fruity Rum Cake is deceptively easy to make and is exquisitely delicious!
Ingredients
- For Soaking
2 tbsp each of Raisins, Currants, Walnuts, Almonds, Pistachios & cashews (Coarsely chopped)
2 tbsp Tooti Frooti
3 tbsp Orange Peel
200 ml Rum
50 ml Brandy
50 ml Orange Juice
25 ml Grape Juice
- For the cake
175 g Butter
20 ml oil
250 g Caster Sugar
6 eggs
2 ½ tsp Baking Powder
250 g Whole Wheat Flour (Atta)
½ tsp ginger powder
½ tsp cinnamon powder
50 ml orange juice
1 spoon orange marmalade (Optional)
Directions
- Soaking Nuts and berries
- Soak 2 tbsp each of Raisins, Currants, Walnuts (chopped), Almonds (chopped), Pistachio (chopped), cashew (chopped) Tooti Frooti and Orange Peels in rum, brandy, orange and grape juice for a few days or atleast 24 hours.
- Cake Batter
- Preheat oven to 350F/175C (fan based).
- In a bowl, beat softened butter and caster sugar, with the help of a whisk or electric beater or in a stand mixer, till it turns pale and creamy. Add oil to the creamy butter and beat till incorporated.
- Add in the eggs one at a time, mixing well after each addition.
- Sieve whole wheat flour and baking powder together twice and keep aside
- Add in the soaked dry fruits and berries & flour alternately to batter and fold with Spatula after every spoon. Keep some nuts aside for the top.
- Fold well till no flour pockets remain. Add a little orange juice to get the right consistency. Don’t over mix.
- Grease 10 inch cake pan with oil or butter. Pour the prepared cake batter to the pan. Sprinkle the nuts kept aside earlier.
- Bake for about 35 mins at 180°C or till a tooth pick inserted in the centre of the cake comes out clean.
Notes
- For weight conversions to cups use this Weight Conversion Chart.
- Use softened butter at room temperature so that it creams well with the sugar. Cold butter will not fluff up
- No caster Sugar? Pulse granulated sugar in a grinder once/twice, so that it breaks into smaller granules. Use this in the same quantity.
- Fold the flour gently into the batter (Cut and fold method) to retain all the air incorporated while creaming butter and sugar. Do not over mix the batter, fold till incorporated well.
- Add the soaked dry fruits and berries together with the flour to ensure they mix well into the cake and don’t settle at the bottom.
Did you try this recipe? We’d love you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!
