Rum Fruit Cake

What a beautiful, easy to make and light cake! Unfortunately at Christmas lunch there was not a lot of room left for it in the stomach, so I had just a tiny bit of it. 

There's no butter - neither in the sponge nor in the filling, which is a winner after heavy meals. Of course there's the cream icing, but anyway the cake gives an impression of lightness. 

Recipe Rum Fruit Cake

Rum Fruits

500 g Berry Mix (also frozen)

200 ml rum

100 g sugar

Stir together everything and let stand in the fridge for 2 days.

Cacao sponge

5 eggs

150 g sugar

1 pinch of salt

2 tsp rum

1/2 tsp cinnamon

130 g flour

20 g cacao (unsweetened)

Whip up eggs with sugar, salt, rum and cinnamon. Mix flour with cacao, sieve over and stir in. Pour dough in a lined 26 cm spring form. Bake in the preheated (180°C) oven for ca. 30 mins.

Let cool. Cut in 2. Put the spring form around the base.

Filling

prepared rum fruits and juice

3 sachets cake jelly 

Cook the fruits with their juice together with the cake jelly powder for 1 min. Let cool a bit and pour on sponge base, complete with sponge top and put in a cold place for ca. 3 hours.

Icing

1/4 l whipping cream

1 tbsp icing sugar

bit of cinnamon

1 sachet whipping cream stabilizer

Whip cream with sugar, cinnamon and stabilizer. Ice cake and decorate.

Decoration

Christmas cookies

Chocolate reliefs