Rum Soaked Christmas Fruit Cake

Growing up in India, Christmas Fruit cake was a must treat in our family. We called it "Brodiner Cake". We didn't have oven back then; so my father would to buy this seasonal fruit cake wrapped in a red or green cellophane with a ribbon the day before Christmas from a local bakery. It always tasted heavenly. 

I am an avid fan of Christmas fruit cake since my childhood. The moment I learned to make at home I make this cake quite a few times in a year. Nothing beats a soft home baked fruit cake packed with rum soaked dry fruits. Here is Indian fruit cake recipe that is not as dense as English one. I have used dry fruits only. Nuts can be added too. For the best flavor rum is a must ingredient.

Ingredients~

1  1/2 cups sifted all purpose flour( 8oz cup, by volume, not by weight)
1/2 cup firmly packed dark brown sugar
1/4 cup molasses 
1/2 cup unsalted butter at room temperature
2 eggs at room temperature
1/2 cup milk
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 tsp. pure vanilla extract
1/2 tsp ginger powder
1/4 tsp cinnamon powder
1/4 tsp mace powder
1/4 tsp ground clove
1 tsp powdered sugar(optional)
1 cup Rum soaked dried fruit mix 

Method~

Arrange the oven rack in the 2nd position from the bottom of the oven and preheat oven to 350 degrees F(180 degrees C). Grease a 7 inch round or a 9 x 5 inch loaf pan with butter, dust with flour and shake of excess flour. Drain rum soaked fruits and reserve 4 tsp extract. Sift flour, salt, baking powder, baking soda and spices together. Crack eggs and separate one white. Beat one egg white until soft peak forms and set aside.  

In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time. Scrape down the sides of the bowl occasionally. Add in molasses, vanilla extract, rum extract and milk. Mixture will be curdled at this point which is fine. Now mix fruits and flour mixture together so fruits won't sink to the bottom while baking. 

Then add flour-fruits mixture to the batter and gently mix until well combined. Now add egg white and gently fold into the cake batter. Pour the batter into the greased pan and sprinkles raisins on top. Bake for 45-50 minutes or until a skewer/knife inserted comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Run a blunt knife around the edges of the cake to release it from the pan. Cool completely before serving.  

Sprinkle with powdered sugar. Store in an air tight container. It will stay fresh in the refrigerator up to a week. Enjoy this cake with cup of tea or coffee. Happy Holidays!  

Note: If you haven't soak fruits in rum for two weeks or more, you can soak dry fruit for one day or two to make the cake. I made this special cake soaking dried fruits for two days only last year, turned out delicious! 

Happy Cooking!