Indian Rum Cake | Christmas Fruit Cake

Last Updated on January 5, 2021 by Babita

Indian Rum Cake is the Indian version of Christmas Fruit Cake that combines spices like cloves, cinnamon, and nutmeg with candied fruits to give this fruitcake a unique Indian flavor.

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I searched for this recipe for a very long time and also tried several versions of them. It is one of my favorite cake and I miss it so much. Since I don’t get this over here, I religiously make it a point to have it whenever I am in Bombay. I always ended up disappointed because it did not taste like the fruit cake back home. I finally got this recipe from my friend M.M. She is a fabulous baker and very passionate about baking.  She is the go to gal for all my baking needs. So every Christmas I have started my own tradition of making this cake for my family.

Difference Between Indian Rum Cake and Christmas Fruitcake

The recipe for Indian Rum Cake however is different compared to the classic fruitcake found here in the US.  Appearance and taste wise it looks different. It is darker in color because of all the dark colored fruits, rum and caramel. Another distinction is it is also less fruity.

As I share this recipe with you, I would also like to wish everyone Merry Christmas, Happy Hanukkah and Happy Kwanzaa. Enjoy.

Before you even start baking the Indian Rum Cake you need to have a very important ingredient ready.  You need to soak the fruits in alcohol for two weeks.

Read below instructions on how to Soak Fruits in Alcohol for Fruit Cake

1 1/2 cups of chopped fruits (currants, raisins, prunes, candied orange rind). Soak all the chopped fruits excluding the dates in 4-5 tbsp of rum and brandy for around 2 weeks. Dates are to be added later directly to the cake mixture. Don’t worry about the alcohol content, as all of it will cooked off while the cake bakes while retaining the rum flavor. If you don’t want to go through all this advance prep then you can buy the ready made fruit and peel mixes (made with orange rinds) and use those.

Ingredients for Rum Cake:

1 cup of all-purpose flour
1 cup of softened butter
1 cup of sugar
2 eggs
1 tsp mixed spices (cloves, cinnamon and ground nutmeg) or 1 tsp of all spice powder
1 1/2 tsp baking powder
1 tsp vanilla essence
1/2 tsp almond extract
2-3 tbsp of caramel
a pinch of salt

Ingredients for Caramel

1/2 cup of sugar
1/2 cup of water

Instructions to Make Rum Cake

• Mix the butter and sugar well until the mixture is light and creamy.
• Add the eggs one at a time.
• In a mixing bowl add flour, spice mix, baking powder and a pinch of salt
• Fold in the butter mixture alternatively.
• Sprinkle a tbsp of flour to the chopped fruits and mix them lightly and set aside.
• Add vanilla, almond extract and caramel to the cake batter.
• Lastly add all the dry fruits and stir them in.
• Place the cake batter in a greased baking pan.
• Bake it in a preheated oven at 350 degrees for about 45 mins or until the toothpick inserted in it comes out clean.
• Allow the cake to cool and store it for 3 -4 days in an airtight container before serving.
• Serve it with a dollop of whipped cream.

Instructions to Make Caramel

• Combine sugar and water and bring it to a boil on medium heat
• Allow it to boil till the color of the liquid turns golden brown
• Stir it once in a while.
• Take it off the heat when the desired color is obtained
• Add it to the cake batter almost immediately and do not allow it to cool off, otherwise it will solidify.

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Indian Rum Cake | Fruit Cake | Christmas Cake

Yield: 12

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Indian Rum Cake is as the name mentions the Indian version of Christmas
Fruit Cake that combine spices like cloves, cinnamon, and nutmeg with candied fruits to
give this fruitcake a unique Indian flavor. 

Print

Ingredients

Ingredients for Rum Cake:

• 1 cup of all-purpose flour
• 1 cup of softened butter
• 1 cup of sugar
• 2 eggs
• 1 tsp mixed spices (cloves, cinnamon and ground nutmeg) or 1 tsp of all spice powder
• 1 1/2 tsp baking powder
• 1 tsp vanilla essence
• 1/2 tsp almond extract
• 2-3 tbsp of caramel
• a pinch of salt

Ingredients for Caramel

• 1/2 cup of sugar
• 1/2 cup of water

Instructions

Instructions to Make Rum Cake

1. Mix the butter and sugar well until the mixture is light and creamy.
2. Add the eggs one at a time.
3. In a mixing bowl add flour, spice mix, baking powder and a pinch of salt
4. Fold in the butter mixture alternatively.
5. Sprinkle a tbsp of flour to the chopped fruits and mix them lightly and set aside.
6. Add vanilla, almond extract and caramel to the cake batter.
7. Lastly add all the dry fruits and stir them in.
8. Place the cake batter in a greased baking pan.
9. Bake it in a preheated oven at 350 degrees for about 45 mins or until the toothpick inserted in it comes out clean.
10. Allow the cake to cool and store it for 3 -4 days in an airtight container before serving.
11. Serve it with a dollop of whipped cream.

Instructions to Make Caramel

1. Combine sugar and water and bring it to a boil on medium heat
2. Allow it to boil till the color of the liquid turns golden brown
3. Stir it once in a while.
4. Take it off the heat when the desired color is obtained
5. Add it to the cake batter almost immediately and do not allow it to cool off, otherwise it will solidify.

Notes

Allow the cake to cool and store it for 3 -4 days in an airtight container before serving. It will enhance all its flavors.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 306Total Fat 16gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 5gCholesterol 72mgSodium 241mgCarbohydrates 39gFiber 0gSugar 31gProtein 2g

BabsProjects.com provides nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although BabsProjects.com attempts to provide accurate nutritional information, please remember these are estimates only.

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