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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the dried fruits and berries in the orange juice.
Add white rum and soak overnight or at least 2 hours before you start making the cake.
Cream together the butter and both sugars for around 10 minutes until they are light, fluffy and the butter turns a pale yellow.
Beat in the eggs one at a time.
Sift the dry ingredients together and fold them into the butter, sugar and egg mixture in batches using a spatula.
Fold in your soaked fruits and berries.
Pour the batter into a parchment lined cake tin and place in the preheated oven at 170°C for 25 minutes or until a skewer comes out clean.
Let the cake cool and sprinkle on some icing sugar for garnish.
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If you forget to soak your fruits overnight, simply heat them up in a saucepan with your orange juice, take it off the heat and add the rum.
Massage the orange zest into your sugars before mixing them with the butter. This releases the oils in the orange zest and makes it taste so much better.
Preheat the oven right as you start preparing the cake batter.
Always measure your ingredients to get the perfect consistency.
Use room temperature eggs; it makes a real difference in how the batter comes together and how even your crumb turns out.
Use a serrated knife to cut clean slices of your cake.
Dust a little icing sugar using a sieve to make the cake look perfect.
Can I use a different type of rum?
Yes, you can use any rum you prefer, but it may alter the flavor slightly.
What if I don't have time to soak the fruits overnight?
You can heat the fruits with orange juice in a saucepan, then add the rum and let it soak for a shorter time.
Can I substitute the dried fruits?
Yes, you can use any combination of dried fruits you like.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean.
Why use room temperature eggs?
Room temperature eggs help the batter come together more smoothly and result in an even crumb.
I’m Chef Jasbir, a culinary professional and recipe expert at TheFoodXP. I specialize in developing, testing, and reviewing approachable recipes, restaurant-inspired dishes, and practical cooking techniques for home cooks. My work focuses on clear instructions, dependable results, helpful ingredient guidance, and authentic flavours. My goal is to make cooking easier, more enjoyable, and accessible to cooks of every experience level.
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