Little Fruit, Nut And Rum Cakes – a delicious recipe with butter, brown sugar, dark rum, baking soda, flour, pumpkin pie spice. Easy to follow and perfect for any occasion.
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
44
g
Fat
114
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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