Drunken Rum Christmas Cake Recipe
Prep time
Cook time
Total time
Recipe type: Cake
Cuisine: Christmas
  • 1.5kg minced fruit
  • 200g glace cherries
  • 250g butter
  • 3 tbsp rum
  • 2 tbsp golden syrup
  • 1 ½ cup (350g) brown sugar
  • ¾ cup of water
  • ½ tsp salt
  • 2 tsp mixed spice
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 6 eggs
  • 3 cups (600g) flour
  • ½ tsp bicarb soda
  • ¼ cup of rum
  1. In a large saucepan place the minced fruit, glace cherries, butter, rum, golden syrup, brown sugar, water, salt, mixed spice, cinnamon and nutmeg. Place over a medium heat and bring the mixture to the boil stirring occasionally. Reduce the heat and simmer for a further 2 minutes. Allow the mixture to cool about an hour will suffice.
  2. Preheat your oven to 180’c and line a deep 23cm square cake tin with baking paper, I like to double mine as it helps when taking the cake out.
  3. Once the mixture has cooled and the eggs one at time stirring after each. Add the flour and bicarb soda and stir to combine ensuring no lumps. Pour the batter into the square tin. Tap the tin on the bench a few times to aid in settling the batter.
  4. Bake the cake for 35minutes on the middle shelf of your oven then reduce the heat to 160’c. At this point use a piece of alfoil to cover the top of the cake, this prevents it from burning. Cook for a further 2 hours. Using a skewer check the cake is cooked in the center by making sure it comes out clean when removed. Sprinkle the remaining rum over the top of the cake.
  5. Allow the cake to cool completely. I leave mine overnight before cutting. I store my in the fridge in a sealed container and it keeps for a few weeks.
Recipe by Strayed from the Table at https://www.strayedtable.com/drunken-rum-christmas-cake-recipe/