Chef Sebastian teaches us how to make an amazing Christmas Rum Cake in this video!
This recipe uses YesYouCan Plain Flour and Self Raising Flour.
Ingredients:
Special fruit mix:
- 500gm sultanas
- 130 gram dried currants
- 250gm raisins, chopped
- 250gm pitted dried dates, chopped
- 125 gram glace red cherries, quartered
- 35gm orange peel
- 3 tbsp fig jam ( gluten free)
- 2 tablespoon finely grated lemon rind
- 1 tablespoon finely grated orange rind
- 1 1/2 tablespoon ground cinnamon
- 1 1/2 tablespoon ground ginger
- 2 cup ginger beer ( gluten free)
- 1 cup spiced dark rum
Christmas cake:
- 250 gram unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 4 eggs, at room temperature ( 60gm eggs used in this recipe )
- 1 cup almond meal (ground almonds)
- 3/4 cup gluten-free YesYouCan Plain Flour
- 1/2 cup gluten-free YesYouCan Self Raising Flour
- Half quantity basic fruit mix
- walnuts, pecans, macadamias, blanched almonds, to decorate
- 1/4 cup dark rum (for brushing on cake)
Directions:
- Using a spatula mix the fruit, jam, rinds and spices in a clean bowl. Add the ginger beer and rum; stir to combine until all the spices mixes well.
- Ensure for food safety that the bowl is covered with a clean lid.
- Let it stand at room temperature for 24 hours or up to 1 week, stirring occasionally.
- Christmas cake: Preheat oven to 160°C (140°C fan-forced). Line the base and sides of 6 - deep 10cm X 5cm pans or 1 - 20cm X 9.7cm X 5cm round deep cake pan with baking paper, extending paper about 5cm over the edge of the pans.
- Beat butter and brown sugar in a medium bowl with an electric mixer until smooth. Add eggs, one at a time, beating until just combined after each addition. Transfer the butter mixture to a large bowl; stir in the almond meal and combined sifted Yesyoucan flours then half quantity of Fruit Mix
- Reserve the other half of fruit mix for mince pies or an additional 20cm X9.7cmX8cm
- Spoon cake mix into prepared pans; smooth the tops. Arrange nuts on the tops. Bake for about 1½ - 2 hours or until cooked when tested.
- Brush tops of hot cakes with rum and any left over fig jam
- Cover hot cakes tightly with foil; wrap in clean tea-towels. Cool in the pans overnight. When cooled, turn cakes out.
- Open and serve on Christmas Day
Watch and follow the recipe video below:
