Christmas Rum Cake

Bring in the celebrations with this Rich & Boozy Christmas Rum Cake! Tastes best when served with warm custard, hot rum sauce or vanilla ice cream. 


  • 1 or 2 bottles of rum
  • 1 cup butter
  • 1/8 tsp. sugar
  • 2 large eggs
  • 1 cup dried fruit
  • Baking powder
  • 1 tsp. baking soda
  • Lemon juice
  • Brown sugar
  • Nuts


  1. Before you start, sample the rum to check for quality.
  2. Select a large mixing bowl or measuring cup, etc. Check the rum again. It must be just right!
  3. To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat.
  4. With an electric mixer, beat butter in large fluffy bowl. Add 1 teaspoon of sugar and beat again. Meanwhile, it’s important to make sure the rum is of the finest quality— try another cup.
  5. Open the second quart of rum if necessary. Add 1 large egg, 2 cups of dried fruits and beat till high.
  6. If the fruits get stuck in the beats, just pry it loose with a screwdriver. It is important to sample the rum again for consistency.
  7. Next, sift 3 cups of salt and pepper. Sample the rum again.
  8. Sift 1 pint of lemon juice, add 1 tablespoon of brown sugar, or whatever color you can find.
  9. Mix well. Grease oven, pre-heat it to 350 degrees.
  10. Now, pour the whole mixture into the cake pan and bake.
  11. Check the rum again and go to bed.
Credits to our lovely friends at Courtyard Memories for this recipe, happy baking!

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