Home
Recipes
Entertain
Rum and almond fruit cake

Christmas Cake Recipe with Almond Buttercream

Rum and almond fruit cake

Name: Rum and almond fruit cake
Total time: 1 h 30 min
Yield: Serves 10
Ingredients: 100g sultanas; 100g raisins; 50g dark glacé cherries chopped; 50g crystallised ginger chopped; 4 tbsp dark rum; 200g butter softened, plus more for the tin; 200g light muscovado sugar; 3 eggs beaten; 1 tbsp black treacle; 220g self-raising flour; 2 tsp mixed spice; 1 tsp ground ginger; 1 tsp baking powder; 2 small apples peeled and grated; 185g salted butter at room temperature; 300g icing sugar; 1 tsp almond extract

Janine Ratcliffe

Published: November 14, 2018 at 3:21 PM

Save recipe

Serves 10

Easy

Total time: 1 hr and 30 mins

+ soaking + cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Want an easy, no-fuss fruit cake? Impress your guests and jazz up your cake with rum and a simple almond buttercream. Make it ahead or for a last-minute Christmas cake.

Skip to ingredients

Alternatives

Complete the dish

Try this rum and almond fruit cake then check out our classic Christmas cake, gluten-free Christmas cake, mince pies, rum cake and almond cake, plus discover more Christmas baking recipes.

For an alternative decorating option, whip up a batch of our homemade royal icing to use on this fruit cake.

Ingredients

Nutrition

100g sultanas
100g raisins
50g dark glacé cherries

chopped
50g crystallised ginger

chopped
4 tbsp dark rum
200g butter

softened, plus more for the tin
200g light muscovado sugar
3 eggs

beaten
1 tbsp black treacle
220g self-raising flour
2 tsp mixed spice
1 tsp ground ginger
1 tsp baking powder
2 small apples

peeled and grated

ALMOND BUTTERCREAM

185g salted butter

at room temperature
300g icing sugar
1 tsp almond extract

Nutrition: per serving

kcal706
fat33.7g
saturates20.6g
carbs91g
sugars69.9g
fibre1.8g
protein5.2g
salt1.1g

Method

step 1

Tip the dried fruits, ginger and rum into a bowl and leave to soak for a couple of hours or overnight, if you like. Heat the oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with baking paper. Beat together the butter, sugar, eggs, treacle, self-raising flour, mixed spice, ground ginger and baking powder with electric beaters, until thick. Using a large metal spoon, gently fold in the apples, soaked dried fruit and any soaking liquid.
step 2

Spoon the batter into the tin, level the top and bake for 1 hour 15 minutes or until dark golden, springy to the touch and it’s slightly shrunk away from the sides of the tin. A skewer pushed into the centre will come out clean when it’s ready. Cool, wrap in baking paper and put in an airtight container. Will keep for a week before icing, or it can be frozen. Defrost overnight at room temperature before decorating.
step 3

To make the buttercream, put the butter into a bowl and gradually beat in the icing sugar and almond extract using electric beaters until fluffy. Spread all over the cake using a spatula.

Check our more of our impressive Christmas bakes here...

Plus, we've perfected three buttercream recipes too, click here for our expert tips.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue