Rum Fruit Cake

READY IN: 50mins
Recipe by Studentchef

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.

Top Review by Miss Fannie

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.

Ingredients Nutrition


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

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