Grandma's Rum Fruit Cake Recipe
Grandma's Rum Fruit Cake Recipe. Spray your bunt pan with baking spray and sprinkle the pecans in the bottom of the pan. Pour about 1 cup of desired alcohol such as brandy, rum or whiskey into a bowl.
Pour rum over and stir. Cake is done when toothpick inserted in center of cake comes clean. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.
Grease And Flour A Tube Pan.
Brush some of the alcohol over all sides of fruitcakes. A traditional moist fruit cake made with rum soaked dried fruit, citrus zest, and candied ginger. In a medium bowl, whisk together the rum, eggs, water, and oil.
In A Large Bowl, Cream Together Butter And Brown Sugar, Add Egg Mix Together.
The best fruit cake recipe you’ll ever make! In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. 1/2 cup bacardi rum (80 proof) mix together cake mix, pudding, oil, water and eggs in large bowl until well blended.
Beat On Medium Speed For 2 Minutes.
1 ½ cups white sugar. Cover and allow to soak overnight. 1 teaspoon maple or rum extract.
Place The Butter And Sugar In The Bowl Of An Electric Mixer And Beat Until Light And Creamy.
Remove from the heat and let stand for 45 minutes or. Bake for 1 hour, or until a tester inserted. Turn off heat, add bicarbonate soda and mix thoroughly.
In A Large Bowl, Combine The Cake Mix And Pudding Mix With A Whisk.
When mixture is cold, add flour and eggs, mixing well. 1 hour 45 minutes | total time: Whisk together sugar, flour, baking powder, nutmeg, and salt in a medium bowl, and add.