Friday, 20 December 2013

Christmas Cake - December Potluck at IHCC

One more week to Christmas. Can't believe it's end of the year again. Driving on the road, saw some cars decorated with reindeer antlers. They certainly make everyone smile while zooming around the city. 

The famous reindeer decoration is invented by Sue Valeri shortly after 9/11 happened. She envisioned the car flags , which were used on car windows to show patriotism, could be antlers at Christmas time, bat wings for Halloween and bunny ears for Easter.  These delightful decorations have since then gained popularity during holiday seasons all over the world.

The reindeer antlers are sold out in many supermarkets here. It's a bit too late to transform my car into a reindeer sleigh this year, but it's never too late to bake my favourite Christmas Cake.

Indeed, I always bake this cake a few weeks before Christmas.  Soak the mixed fruit in rum for a week before baking, and sprinkle a tablespoon of rum everyday to provide the moisture after baking.  The cake is rich, dark , moist and smells lovely.  I enjoyed preparing and baking the cake as much as tasting it.

The recipe is adapted from Donna Hay. The original recipe calls for brandy, I replaced with rum. I baked the whole cake in a Bundt pan, which brings more festival feelings.

It's Potluck time again at I ♥ Cooking Clubs, just in time for the holidays! Click the link and check out all the fabulous treats that everyone made.

(Original recipe can be found from Donna Hay website)

  • 400g store-bought dried mixed fruits (raisins, sultanas, currants, papaya, lemon peels)
  • ½ cup (125ml) rum
  • 1 cup (175g) brown sugar 
  • 1 cup unsalted butter (227g ) 
  • 1 teaspoon cinnamon powder
  • 1 teaspoon nutmeg
  • 2 cups plain (all-purpose) flour 
  • 1 teaspoon baking powder 
  • 100g chopped nuts (almond, walnuts)
  • 4 eggs
  • 50ml milk
  • Icing-sugar for dusting       

  1. Place fruit mix in a bowl and pour over rum.  Cover and allow to soak for at least 8 hours and up for a week.  
  2. Preheat oven to 160°C. .
  3. In a large bowl, cream butter and sugar with an electric mixer until light and creamy. Add egg one at a time, beat well.
  4. Add flour, baking powder, nutmeg, cinnamon powder, milk,  and soaked mixed fruits. Mix until just combined. 
  5. Spoon into a well greased Bundt Pan. Bake for 50-60 minutes or until cakes are firm. While still hot, splash cake with a tablespoon extra rum. Allow to cool.
  6. Dust icing sugar for decoration. 


  1. Baking fruit cake for Christmas is such a wonderful tradition and it looks lovely baked in the bundt pan. And those reindeer antlers make me smile as well.

  2. Fruit cakes is such a festive delicious must-have during Christmas! Your fruit cake looks wonderful! Wish you and your family A Merry Christmas!

  3. Ah ... the traditional fruitcake! Love that you've made it Bundt shaped! Such a nice slice that way! Merry Christmas!

  4. A bundt pan always makes things more festive (as does lots of rum!!!) ;-) This looks moist and wonderful--perfect for the holidays.

  5. I love a good Christmas cake, and sadly with just too many things on the go this year I didn't get around to making one. Definitely bookmarking this one for next year though. I love that you made this in a bundt pan too - definitely makes it look very festive.


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