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Rum Fruit Cake

A recipe with Captain Morgan Spiced Rum

Rum Fruit Cake

Total Time:

25hrs 30mins


24hrs 15mins


1hrs 15mins


  • 1 ½ cups cherries, glace
  • ¾ cup candied peel orange and lemon
  • 1 ½ cup dried cranberries
  • cup candied ginger, sliced
  • 1 cup dates, sliced
  • 1 cup raisins
  • ½ cup walnuts
  • cup apple juice or cranberry juice
  • cup rum (Captain Morgan Spiced Rum)
  • 1 cup dark brown sugar
  • 1 cup butter
  • 1 ½ cup flour
  • ¼ tsp. salt
  • 2 tsp. cinnamon
  • ½ tsp. Allspice
  • ½ tsp. cardamom
  • 1 tsp. nutmeg
  • 1 tsp. mace
  • 5 eggs

How to Make It


Soak the fruit and nuts in the apple juice and spiced rum overnight.


Preheat oven to 325 degrees F. Grease metal loaf pans, place parchment paper in pans for extra ease to remove cake.


In a medium bowl beat sugar and butter until light and fluffy, sift in the flour salt and spices.


Gradually add the eggs one at a time until fully incorporated. Add the soaking fruit/nut mixture and mix by hand.


Pour into prepared loaf tin. Bake for 15 minutes and then lower the oven temperature to 300 degrees F and bake for an hour or until toothpick tester comes out clean. Let cake cool fully, then brush with apricot glaze or spiced rum.

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