Bake this rum and raisin cake for a festive treat, then check out our Christmas cake, rum and almond fruit cake and rum and raisin bundt cake.
How to prepare the tin
Double-lining the tin with baking paper ensures that the outside of the cake doesn’t cook too quickly and dry out before the middle is done. Check the cake after 1 hour – if the top is browning too much, cover the top with a circle of baking paper, too.
Make it your own
We’ve gone for spiced rum and traditional festive flavours, including ginger, cinnamon and nutmeg, but feel free to swap out the spices for ground cardamom, mixed spice, mace (or add these to the mixture). You could also use different nuts, if you like.
Low and slow
Fruit cakes are classic low and slow bakes that are densely packed with dried fruits and gentle spicing. The moderate heat ensures the cake bakes through evenly without the top and sides drying out. It also means you’ll fill your kitchen with the smells of Christmas for an afternoon. Grab a cuppa and embrace the festivities in your kitchen as the cake bakes – Christmas playlist optional, of course.
Stir slowly
Traditionally, the whole household would make a wish as you’d stir up the Christmas cake. Bring back a bit of that nostalgia and get the family involved in the baking.
Feeling festive
Getting ahead for Christmas is a great way of taking any unnecessary stress out of the holiday period. Take your time making the Christmas cake now, and it will be perfectly moist, rich and boozy by late December.
How to decorate the cake