Does anyone have a christmas cake recipe made with dark rum?

Question

Christmas cake is a fruit and nut based cake.

Answer 1

Here is a good one, hopefully the best cake and the best answer!
After all, it's not just a Rum cake, it's a Christmas cake, with dark Rum, fruit and nuts, as requested.



Gra'mum's Christmas cake:

An excellent Christmas cake.
Recipe passed down through many generations.
Originates from Tring in Hertfordshire, England. Traditionally served at Christmas teatime.


Ingredients

1 1/2 cups (12oz) raisins
2 cups (1lb) currants
1 1/2 cups (12oz) sultanas
1/2 cup (4oz) almonds
3/4 cup (6oz) mixed peel
1/2 cup (4oz) glace/candied cherries
grated rind of half a lemon and the juice of 1 lemon
1 1/2 cups (12oz) unsalted butter
1 3/4 cups (12oz) moist brown sugar
6 eggs
3 cups (12oz) plain flour
1/2 level teaspoon cinnamon
1/2 level teaspoon nutmeg
1 level teaspoon mixed spice
1 level tablespoon black treacle
at least 2 tablespoons dark rum (you can substitute brandy or sherry if desired) plus extra to "feed" cake when baked.
Method:
- Grease a 9-10 inch tin.
- Cream butter, sugar and grated lemon rind until light and fluffy.
- Beat in eggs, one at a time.
- Mix dry ingredients together well.
- Add to creamed butter etc.
- Combine thoroughly.
- Mix in the chosen alcohol and lemon juice (add a little extra if the mixture seems too stiff) to form a dropping consistency.
- Turn into lined tin, ensure there are no pockets of air and the surface of the mixture is flat.
- Tie a double band of brown paper around the tin - approximately 3 inches above the rim of the tin.
- Place in oven one rung below the middle at 330 degrees farenheit or 160 degrees centigrade - Bake for 2 hours and then reduce heat to 320 degrees farenheit or 150 degrees centigrade for a further 1 1/2 - 2 hours.
- Leave the cake to cool in the tin.
- Remove paper and turn cake upside down and make holes with a steel knitting needle or cocktail stick.
- Pour in extra spirit and leave cake upside down until the spirit has been absorbed.
- Wrap the cake in fresh grease proof paper and leave for at least 48 hours before icing.
- Before icing, the cake can be stored for up to 2 months wrapped in foil.
- Keep "feeding" the cake with alcohol until you are ready to put almond icing and then royal icing onto it.

Answer 2

Chocolate Rum Cake:

Ingredients:
1 pk Chocolate cake mix, 1 pk Chocolate Instant Pudding(4-serving size), 4 Eggs, 1/2 c Dark Rum, 1/4 c Cold water, 1/2 c Oil, 1/2 c Slivered almonds or nuts.
Filling:
1 1/2 c Cold milk, 1/4 c Dark Rum, 1 pk Chocolate Instant Pudding, Envelope Dream Whip Topping.

Method
Preheat oven to 350F. Grease and flour two 9-in layer cake pans.Combine chocolate cake mix, instant pudding, eggs, rum, cold water, oil, and nuts together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans.Bake for 30 minutes or until cake tests done. Do not underbake.Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half horizontally.Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.
For the Filling:
Combine milk, rum, pudding mix and dream whip topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.



my fav =]

Answer 3

Ive used this recipe many times. Both the cake and the glaze have 1/2 a cup of Bacardi dark rum in it. The dark rum gives the cake a deeper flavor then most and everyone raves about it when i make it. This cake also does well as a holiday gift. i make them and put them into a cookie tin for gift giving.
http://baking.about.com/cs/cakes/a/bacardirum.htm

Answer 4

Double-Chocolate Rum Cake

1 (18 1/4 ounce) box chocolate cake mix
1 (12 ounce) package semi-sweet chocolate chips, divided
1 (3 1/2 ounce) box chocolate instant pudding
1 cup divided Bacardi dark rum
1 cup raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup canola oil
1 ounce vanilla flavored squares
4 eggs
Preheat oven to 350°F.
Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
Using an electric mixer, beat at low speed until moistened.
Beat at medium speed for 2 minutes.
Stir in 1 cup of chocolate pieces.
Pour batter into a greased 12-cup Bundt pan.
Bake 50 to 60 minutes or until cake tests done.
Cool in pan for 15 minutes.
Remove from pan and cool on a wire rack.
Heat raspberry preserves and remaining 1/2 cup of rum.
Strain through a sieve to remove seeds.
Place cake on a serving platter.
Prick surface of cake with a fork.
Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
Repeat until all the glaze has been absorbed.
Combine remaining 1 cup of chocolate pieces and shortening.
Microwave on high for 1 minute or until melted. Stir until smooth.
Spoon chocolate icing over cake. Let stand 10 minutes.
Combine vanilla baking bar and 1 tsp water.
Microwave on high for 30 seconds or until melted.
Drizzle on top of icing.

I don't know what Christmas cake is but, here's a recipe I have for cake with dark rum.

Answer 5

You can add dark rum to ANY good fruit cake recipe.

Answer 6

if you will go into foodnetwork.com there a lot of cake recipes made with rum. I have tried alot of these and they are excellent. Try them.
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