Merry Christmas everyone! Christmas Special Rum Cake

Ingredients

• 1 cup Mixed Dry Fruits (Raisins, chopped dried cherries, almonds, cashews; soak in warm water for 10 minutes then drain)
• 1/2 cup Unsalted Butter (Softened to room temperature)
• 1/2 cup Granulated Sugar
• 2 tablespoons Unsweetened Cocoa Powder
• 1/2 cup All-Purpose Flour (Sifted)
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 2 tablespoons Dark Rum (Optional but adds authentic Christmas flavor)
• 1/4 cup Fruit Juice from Soaked Dry Fruits (Strain the soaking water; use as liquid in batter)
• 1 pinch Salt

Instructions

1. Soak the Dry Fruits

   Place the mixed dry fruits in a bowl, cover with warm water and let them soak for 10 minutes. After soaking, drain and reserve the liquid; set the fruits aside.

   Time: PT10M

2. Preheat the Oven

   Preheat the oven to 180°C (350°F). Grease the 8‑inch round baking pan and line the bottom with parchment paper.

   Time: PT10M

   Temperature: 180°C

3. Combine Dry Ingredients

   In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and a pinch of salt. Set aside.

   Time: PT5M

4. Cream Butter and Sugar

   In the mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.

   Time: PT5M

5. Add Wet Flavors

   Mix in the cocoa powder, dark rum (if using), and the reserved fruit‑soaking liquid (1/4 cup). Stir just until combined.

   Time: PT3M

6. Incorporate Dry Ingredients

   Gradually add the sifted dry‑ingredient mixture to the butter‑sugar blend, folding gently with a spatula until no dry streaks remain.

   Time: PT5M

7. Fold in Soaked Dry Fruits

   Add the chopped soaked dry fruits to the batter and fold evenly.

   Time: PT2M

8. Bake the Cake

   Pour the batter into the prepared pan, smooth the top, and bake at 180°C for 20 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT20M

   Temperature: 180°C

9. Cool and Serve

   Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack. Serve at room temperature; optionally dust with powdered sugar.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Mixed Dry Fruits: Any mixed dried fruit, Raisins only
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Granulated Sugar: Brown sugar, Coconut sugar
• Instead of Unsweetened Cocoa Powder: Dutch‑processed cocoa powder
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Baking Powder: Double‑acting baking powder
• Instead of Baking Soda: None (essential for rise)
• Instead of Dark Rum: Orange juice, Extra fruit juice
• Instead of Fruit Juice from Soaked Dry Fruits: Water, Orange juice
• Instead of Salt: None

Equipment Needed

• Mixing Bowl
• Hand Mixer or Whisk
• Measuring Cups and Spoons
• 8‑inch Round Baking Pan
• Parchment Paper (optional)
• Oven
• Cooling Rack (optional)
• Spatula
• Sieve (optional)

Critical Steps — Do Not Skip

• Soaking the dry fruits to soften them and extract natural juices.
• Creaming butter and sugar until light and fluffy.
• Not over‑mixing after adding the flour mixture.

Chef Tips from the Video

• Toast the almonds and cashews lightly before chopping for extra aroma.
• Use a dark aged rum for a richer flavor; omit if serving to children.
• Sift the cocoa powder together with the flour to avoid clumps.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Can sit at room temperature for 1 day, covered.

Make-Ahead Tips

• Bake the cake a day ahead; wrap tightly in foil and store in the refrigerator.
• Re‑heat gently in a low oven (150°C) for 10 minutes before serving for a fresh‑out‑of‑the‑oven feel.

Frequently Asked Questions