Rum and Citrus Fruit Cake

Rum and Citrus Fruit Cake is a terrific cake at any time of the year and shouldn't be restricted just to Christmas fare.

This recipe will produce a cake suitable for 25 small portions or one "man-size" portion. (Just kidding folks.)

The recipe refers to an oven temperature of "moderately slow" and you can convert this to an actual temperature or Gas Mark using our oven temperature conversion charts. Submitted by David McCarthy, Australia


  • 1/12 cups red glace cherries, quartered
  • 1/2 cup chopped glace apricots (I prefer chopped dried apricots.)
  • 3/4 cup sultanas
  • 3/4 cup currants
  • 1/2 cup chopped blanched almonds
  • 1 Tbsp grated orange rind (Note: Only grate the orange not the white pith.)
  • 2 tsps grated lemon rind (Note: Only grate the yellow and not the white pith.)
  • 2 Tbsp of dark rum
  • 9 ounces (250 grams) of butter
  • 3/4 cup of castor sugar
  • 5 eggs (2ounce or 60 grams size)
  • 1 1/2 cups of plain flour
  • 1/4 cups of self raising flour


Combine fruit, nuts, rinds and rum in a large bowl, cover and stand overnight. This is a very important step.

Grease an 8 inch (20cm.) round cake pan. Line the base and sides with three layers of baking paper.

Beat butter and sugar in a medium bowl with an electric mixer/blender until the color changes to a light shade.

Add eggs one at a time with the mixer running and wait for each egg to fully blend before adding the next.

Stir mixture into fruit and nuts and mix well.

Stir in flour in two batches; using half of each type each batch.

Spread cake mixture into prepared pan and bake in a moderately slow oven for about 2 hours. It is cooked when a skewer can be inserted into the center of the cake and comes out clean.

Cover hot cake tightly with foil and allow to cool in the pan.

Enjoy your Rum and Citrus Fruit Cake.


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