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    You are in: Home / Recipes / Rum Fruit Cake Recipe
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    Rum Fruit Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Studentchef's Note:

    Not your typical rum cake, and not your typical fruit cake, either. I used dark rum for this, so I'm not sure if light rum is going to be a good substitution or not. Edit it to add: I have now included the flour, so please try the recipe if you have not already.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375°F Grease either a funnel pan or a bundt pan with margarine or butter.
    2. 2
      In a large bowl mix all dry ingredients together (including spices).
    3. 3
      In a smaller bowl, mix all wet ingredients together, and slowly mix it into the dry ingredients until well blended. Incorporate the fruit.
    4. 4
      Carefully place the batter evenly throughout the pan, and bake for 30-45 minutes. Let cool, and drizzle with your favourite frosting or glaze.

    Ratings & Reviews:

    • on June 21, 2013


      It didn't dawn on me that the ingredients list was missing the flour until I put it in the oven. I let it bake anyway. It came out with a saucy texture. I loved it on ice cream. I suggest that It be re-submitted as an ice cream sauce. it was incredible over vanilla ice cream. I hid in the back of the refrigerator so I could keep it to myself. If this were an ice cream topping, I'd give it five stars.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rum Fruit Cake

    Serving Size: 1 (1714 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4283.3
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 21.2 g
    Cholesterol 36.5 mg
    Sodium 1935.6 mg
    Total Carbohydrate 859.5 g
    Dietary Fiber 39.0 g
    Sugars 493.3 g
    Protein 63.8 g

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