Rum Fruit Cake

Rum Fruit Cake

The Rum Fruit Cake is a nice and relatively light cake. Light because there's not butter neither in the chocolate sponge nor in the filling. The only "heavy" ingredient is the cream icing. A very nice, festive and -above all - RUM flavoured cake, which makes it perfect for after dinner or for the afternoon coffee, but for sure don't make it if you want to eat it for breakfast (only if it's after a long night out though!).

Rum Fruit Cake - Rumfrüchtetorte

Rum Fruit Cake

Recipe

RUM FRUIT CAKE

Rum Fruits

500 g berries (also a frozen mix is ok)

200 ml Rum

100 g sugar

Mix ingredients and let infuse in the fridge for 2 days

Chocolate Sponge

5 eggs

150 g sugar

1 pinch salt

cinnamon to taste

2 tbsp rum

130 g flour 

20 g cacao

Beat eggs with sugar, salt, rum and cinnamon until creamy. Sieve flour and cacao on it and fold it in. Fill dough in a lined 26 cm springform tin and bake at 180 degrees for ca 30 mins. Let the cake cool and then divide in two layers.

Filling

prepared rum fruits and their juices

3 packs cake jelly

Mix and bring to boil. 

Just before it starts to stiffen pour on bottom sponge layer. Complete with top sponge layer, press it a bit and put in the fridge for ca 3 hours.

Icing

0,25 l whipping cream

1 tbsp icing sugar

cinnamon to taste

1 pack whipping cream stabilizer

Whip cream with other ingredients and ice the cake

Decorate with Christmas biscuits or berries - just as you like!

(recipe adapted from Dr.Oetker)

Rum Fruit Cake

Rum Fruit Cake