Rich Christmas Rum Cake is a festive treat that’s full of warm flavors and moist, dense texture. It’s packed with dark rum, dried fruits, and a hint of spices like cinnamon and nutmeg that make it perfect for the holiday season. Every bite feels cozy and indulgent, with just the right balance of sweetness and a boozy kick.
I love how this cake tastes even better after sitting for a day or two, allowing the rum and spices to fully soak in. I usually make it ahead of time so it has time to develop its full flavor. It’s my go-to gift for friends and family because everyone always asks for the recipe, and I have to admit, it’s hard to share such a good cake!
Serving this cake with a cup of coffee or a glass of milk feels like the perfect holiday moment. I often add a dusting of powdered sugar or a drizzle of simple glaze to make it look extra special. It’s great for sharing at Christmas parties or cozy nights at home, bringing people together around a slice of warmth and celebration.
Key Ingredients & Substitutions
Mixed dried fruit: This gives the cake its burst of chewy, sweet flavor. I like using a mix like raisins, currants, dates, and apricots for variety. If you need to, dried cherries or cranberries also work great.
Dark rum: This is the star for that deep, warm flavor. If you prefer non-alcoholic, substitute with orange juice or apple cider, but the rum adds a unique festive touch that’s hard to replace.
Butter and sugar: Butter makes the cake rich and tender. Dark brown sugar adds a deep molasses note, but you could swap it with light brown sugar if that’s all you have.
Spices: Cinnamon, nutmeg, and cloves bring holiday warmth. Use fresh ground spices for the best taste, but pre-ground works fine if you whisk them well into the flour.
Molasses: Just a small amount enhances the cake’s depth without overpowering it. You can omit it in a pinch but it adds that lovely dark color and rich flavor.
How Do You Keep the Rum Cake Moist and Flavorful?
Keeping this cake moist and full of rum flavor is key, and the soaking step makes all the difference.
- Soak the dried fruit in rum overnight. This plumps the fruit and lets them soak up that wonderful aroma.
- When folding the fruit into the batter, include any leftover rum for extra moisture.
- Bake low and slow at 325°F to avoid drying out the cake.
- If you see the top browning too fast, tent it with foil midway through baking.
- After baking, drizzle warm rum on the cooled cake to add more flavor and keep it moist. Repeat over days if you like!
- Store the cake wrapped tightly so it doesn’t dry out; it actually tastes better after a day or two.
Equipment You’ll Need
- 9-inch round cake pan – I prefer this for even baking and easy handling of the cake.
- Parchment paper – helps prevent sticking and makes it easier to remove the cake.
- Mixing bowls – for soaking fruit, creaming butter, and mixing dry ingredients.
- Electric mixer or whisk – makes creaming butter and sugar smooth and quick.
- Measuring cups and spoons – for accuracy, especially with spices and liquids.
- Rubber spatula – for folding in the soaked fruit and nuts gently.
- Toothpick or cake tester – to check doneness without damaging the cake.
- Serving platter – to display the finished cake nicely.
Flavor Variations & Add-Ins
- Swap dried apricots for dried cherries or cranberries for a tangy twist.
- Add chopped nuts like pecans or walnuts for extra crunch.
- Stir in a splash of orange liqueur or brandy instead of rum for a different flavor punch.
- Mix in chocolate chips or chopped dark chocolate for a rich, decadent touch.
Rich Christmas Rum Cake
Ingredients You’ll Need:
For The Cake:
- 2 cups mixed dried fruit (raisins, currants, chopped dates, chopped dried apricots)
- 3/4 cup dark rum
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup molasses
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
For Garnish:
- Fresh cranberries
- Star anise
- Powdered sugar
How Much Time Will You Need?
This cake takes about 15 minutes to prep, plus an overnight soaking time for the fruit to soak in the rum. Baking time is approximately 1 hour and 30 minutes. Let the cake cool completely before serving, and for best flavor, allow it to rest for a day or two if possible.
Step-by-Step Instructions:
1. Soak the Fruit:
Place the mixed dried fruit in a bowl and pour over the dark rum. Cover the bowl and let it soak overnight, or at least 8 hours, so the fruit plumps up and absorbs the rum flavor.
2. Prepare for Baking:
Preheat your oven to 325°F (160°C). Grease a 9-inch round cake pan and line it with parchment paper for easy removal later on.
3. Make the Batter:
In a large mixing bowl, cream the softened butter and dark brown sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the molasses and vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Mix Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix; a few lumps are fine.
6. Add Soaked Fruit and Nuts:
Fold the soaked fruit along with any remaining rum into the batter. If using, add the chopped nuts now and gently incorporate them.
7. Bake the Cake:
Pour the batter into your prepared cake pan and smooth the top. Bake for about 1 hour and 30 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, the cake is ready. If the top starts to brown too much during baking, you can cover it loosely with foil to prevent burning.
8. Cool and Garnish:
Let the cake cool completely in the pan before removing it. For extra moisture and flavor, you can warm a little rum and drizzle it over the top of the cake once cooled. Dust the cake with powdered sugar and decorate with fresh cranberries and star anise before serving.
This Rich Christmas Rum Cake is full of holiday goodness and rich flavors. It tastes even better after a day or two when the flavors have more time to meld. Enjoy every festive slice!
Can I Use Different Alcohol Instead of Rum?
Yes! You can substitute dark rum with brandy, bourbon, or even an orange liqueur like Grand Marnier for a different but delicious twist. Just keep the same amount and soak the fruit as usual.
Can I Make This Cake Ahead of Time?
Absolutely! In fact, making the cake a day or two ahead improves the flavor as the rum and spices have time to mingle. Wrap it tightly and store at room temperature or in the fridge.
How Should I Store Leftover Rum Cake?
Store leftovers in an airtight container at room temperature for up to 5 days. You can also refrigerate it for longer freshness—just bring it back to room temperature before serving for the best taste.
Can I Use Frozen or Fresh Fruit Instead of Dried Fruit?
Dried fruit works best for texture and flavor in this cake. Using fresh or frozen fruit will add extra moisture and may make the cake soggy. If you want to experiment, reduce liquid elsewhere and use fresh fruit sparingly.