Little Fruit, Nut And Rum Cakes Recipe

Name: Little Fruit, Nut And Rum Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb mixed dried fruit; 1/2 cup butter, chopped; 2/3 cup brown sugar; 1/3 cup dark rum; 1/4 tsp baking soda; 1 cup all-purpose flour, plus 2 tbsp; 1 tsp pumpkin pie spice; 2 None large eggs, lightly beaten; 1/2 cup pecans, halved; 1/2 cup macadamia nuts; 1/3 cup sliced almonds; 1 cup granulated sugar

Servings: persons

1 lb mixed dried fruit
1/2 cup butter, chopped
2/3 cup brown sugar
1/3 cup dark rum
1/4 tsp baking soda
1 cup all-purpose flour, plus 2 tbsp
1 tsp pumpkin pie spice
2 None large eggs, lightly beaten
1/2 cup pecans, halved
1/2 cup macadamia nuts
1/3 cup sliced almonds
1 cup granulated sugar

1
Preheat oven to 300u00b0F. Lightly grease 2 - 6-cup Christmas tree-shaped cupcake pans.
2
In a medium saucepan, combine fruit, butter, brown sugar and rum. Stir over low heat, without boiling, until melted and sugar has dissolved. Simmer for 4-5 mins, without stirring, until thickened slightly. Remove from heat and stir in baking soda. Transfer mixture to a large bowl and let cool.
3
Sift flour and spice mix together. Fold into fruit mixture along with eggs. Distribute between prepared recesses then top with nuts. Bake for 30-35 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then turn out onto a wire rack placed over a sheet tray lined with parchment paper until completely cool.
4
Combine sugar and 2/3 cup water in a small saucepan. Stir over low heat, without boiling, until sugar has dissolved. Bring to a boil. Boil, without stirring, for 8-10 mins, until golden. Drizzle over cakes. Let cool.

880

kcal

Calories

Fat

114

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 12 ingredients. The key ingredients include: 1 lb mixed dried fruit, 1/2 cup butter, chopped, 2/3 cup brown sugar, 1/3 cup dark rum, and more.

Yes, Little Fruit, Nut And Rum Cakes 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!

Little Fruit, Nut And Rum Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions