For a subtle rum flavor marinate them for an hour or maybe less depending on your preference. If you like your raisins to taste like you just had a shot of rum, by all means, leave them soaking for up to one month in the refrigerator.
Rum and Raisin Fruitcake. A “plain” fruitcake?
The question I got though, was if I had a recipe for a more “plain” fruitcake. Now what in the world did this writer mean by that?
Upon further enquiry, the lady who messaged me wanted a recipe for what was essentially something akin to a boiled raisin cake. She wanted a cake with a rather straightforward, quick, unfussy method.
Her father was not fond of very dark, too molasses-y cakes, and he hated spices, nuts and any hint of citrus too.
A little molasses was fine she said, but not too dark like our recipe for Old English Fruitcake.
What about booze, I asked, “does he like a little rum in there?” That unsurprisingly was not a problem.
Suddenly this was a fruitcake that I might just be able to get behind! A rather “plain” Rum Raisin Cake now sounded like a great idea.
I took a molasses cake recipe I once modified as the base. Then, I changed the balance of brown sugar and molasses, soaked plenty of raisins in plenty of rum and set out to make the cake.
Now, I was a little if-fy on the spices, because I knew Spouse would prefer them in this cake. So, why not make two as an experiment?
I made a smaller cake of half the size, with the spices noted in this recipe, in a 9×5 inch loaf pan and it was wonderful too.
It’s great to have a choice for a spiced cake or an un-spiced cake to suit your own preference.
Size is also a big preference when it comes to fruitcake. So, the option to make half the recipe as a large loaf cake is great too rather than the quite substantial 10 inch cake size.
You’d probably get 3, small disposable loaf sized cakes out of this recipe, if you prefer. That size makes it an ideal recipe for gift giving too.
If you like this recipe, be sure to check out our entire collection of Favourite Newfoundland Christmas Cakes here.
If you’re looking for other food gift ideas for the Holidays or just lots of seasonal recipe suggestions for both cooking and baking, be sure to browse our Christmas Recipes Category.
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Rum Raisin Fruitcake. A simplified recipe for your choice of a a spiced or un-spiced cake, featuring no other fruit than raisins, which have been soaked overnight in rum.
Originally published Dec 2017.
This Rum Raisin Fruitcake came about as the result of a question from one of our long time followers. There are no shortage of questions from readers at the height of the Christmas baking season but this one got me thinking.
Of course there is always a debate about fruitcake. No question about it, there is no grey area to be found. You either like fruitcake or you do not.
Often, I think you have to be brought up with it to hold any affinity for it at all. I don’t think there are many people who suddenly develop a love of fruitcake later in life.
It probably has to be intrinsically tied to memories of mothers and grandmothers baking at the Holidays. For most, I think, it’s about reminiscences of wonderful Christmases past.
Once you get past the debate over love and hate though, there are also big gaps in fruitcake preference. Some people prefer a dark fruitcake like my Nut Lovers Fruitcake or a lighter un-spiced fruitcake like our Orange Brandy Fruitcake.
Then there are some that don’t like a particular fruit in it like currents or dates. Or, some won’t enjoy specific spices, like cloves, or specific flavours, like citrus.
The personal preferences are endless.
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FAQ
How do you rehydrate raisins with alcohol?
How long should raisins be soaked?
What can I soak raisins in instead of rum?
How long do you soak raisins to plump them?
How long do you soak raisins in rum?
If you prefer a milder rum flavor, soak the raisins for 24 to 48 hours. This will allow the raisins to absorb some of the rum’s flavors without becoming overly potent. The resulting raisins will have a subtle rum taste that complements other ingredients in recipes. 2. Medium Rum Flavor (1 week)
How to make homemade rum soaked raisins?
To make homemade rum-soaked raisins, you only need two simple ingredients It’s important to choose plump and juicy raisins for the best results. As for the rum, you can use your preferred type, such as dark rum or spiced rum, depending on the flavor profile you desire.
How do you use whiskey soaked raisins?
Simply combine dark raisins with whiskey in a clean jar and store them in a cupboard for a few days to macerate, shaking the jar every so often. Whiskey-soaked raisins can be employed in a number of ways; perhaps most obviously as an additive to fruitcake.
Can you put rum over raisins?
Pour the rum over the raisins, ensuring that they are fully submerged. Seal the jar or container tightly. Store the jar in a cool, dark place, such as a pantry or cupboard. Allow the raisins to soak in the rum for at least 24 hours, or up to several weeks for a stronger rum flavor. Shake the jar gently every few days to ensure even soaking.