“Drunk” Christmas Cake With Raisins And Prunes

Name: “Drunk” Christmas Cake With Raisins And Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Raisin and Prune Syrup; 1 1/2 cups white sugar; 1 cup water; 1 cinnamon stick; 2/3 cup raisins; 2/3 cup prunes; 1 cup + 2 tablespoons dark rum; 1 cup dry sherry; 1 slice lemon peel; Christmas Cake; 9 tablespoons unsalted butter, at room temperature, plus a little more for greasing the pan; 1/3 cup light brown sugar; 1/3 cup white sugar; 2 large eggs, at room temperature; 1 cup flour; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon kosher salt; 1 tablespoon dark rum

Servings: persons

Raisin and Prune Syrup
1 1/2 cups white sugar
1 cup water
1 cinnamon stick
2/3 cup raisins
2/3 cup prunes
1 cup + 2 tablespoons dark rum
1 cup dry sherry
1 slice lemon peel
Christmas Cake
9 tablespoons unsalted butter, at room temperature, plus a little more for greasing the pan
1/3 cup light brown sugar
1/3 cup white sugar
2 large eggs, at room temperature
1 cup flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1 tablespoon dark rum

1
Add the sugar and the water to a medium-sized pot and stir, so that the sugar dissolves into the water. Next, add the cinnamon stick, the raisins, the prunes, 1 cup of the rum, the sherry, and the lemon peel; stir.
2
Turn the range to medium, and bring the liquid to a simmer. Cook for 25 minutes, stirring occasionally, until the liquid is reduced by a little more than 1/3. (You want the consistency to be runny enough to lightly penetrate and moisten the cake, but not so watery that it soaks the cake completely through.)
3
Take the syrup off the heat, and stir in the remaining 2 tablespoons of rum. Allow the syrup to cool for 1 hour. (You can also make this syrup up to 2 days ahead; cover, and refrigerate until you are ready to use it.)
4
Heat the oven to 350F. Grease a 9-inch round pan, or an 8 x 8-inch square pan.
5
Cream the butter together with both sugars for 3 to 4 minutes, until the sugar incorporates into the butter and fluffs up. Add the eggs one at a time, continuing to mix as you go.
6
Sift together the flour, the baking powder, the ground cinnamon, the nutmeg, and the salt. Add the dry ingredients to the wet, and mix until the batter just comes together. Add the rum, and mix to incorporate.
7
Spoon the batter into the greased pan, and move the pan into the oven. Bake for 25-30 minutes, or until a toothpick comes out clean. Out of the oven, allow the cake to cool for 1 hour.
8
Move the cake to a plate. Pour the warm or room temperature syrup all over the top. Allow the cake to sit this way for about 10 minutes before enjoying.

898

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Raisin and Prune Syrup, 1 1/2 cups white sugar, 1 cup water, 1 cinnamon stick, and more.

Yes, “Drunk” Christmas Cake With Raisins And Prunes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!