A delicious golden moist rum cake loaded with nuts and fruits.



Ready In:

2 hours 05 minutes




For soaked dry fruits

  • ½ cup raisins (kishmish)
  • ½ cup dried cranberries
  • 6-8 apricots (optional), you can replace it.
  • 5 dates (seedless) (khajur)
  • ½ cup cashews (kaju)
  • ½ cup almonds (badam)
  • 1 cup rum (or more)

For caramel syrup

  • 1 cup sugar
  • ½ cup water

For cake

  • 2 cup + 2tbsp all-purpose flour (maida)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 sticks unsalted butter at room temperature
  • 1½ cup powdered sugar
  • 4 eggs
  • zest of one orange
  • 2 tsp vanilla extract
  • ½ tsp cinnamon powder (dalchini )
  • ½ tsp dry ginger powder (adrak powder)
  • ¼ tsp nutmeg (jaiphal/jajikaya)
  • left over Rum (from the soaked dry fruits)

Step by Step Instructions

Preparation of fruits

  • Soak chopped (bit size pieces) dry fruits and nuts in rum for a week.

Preparation of caramel syrup

  • Melt sugar in a pan and lower the flame as the sugar turns golden and bubble starts forming.
  • Remove from heat when the sugar turns brown.

Preparation of cake

  • Remove the soaked nuts and fruits, draining excess rum. Add 2tbsp flour and mix well to coat all soaked fruits and nuts.
  • Separating the egg whites and yolks, beat the whites till soft peaks form, set aside.
  • Sift together, flour, baking powder, and baking soda and set aside.
  • In a large bowl, mix together, butter and powdered sugar into a smooth paste. Then add egg yolks followed by orange zest, cinnamon powder, nutmeg powder, dry ginger powder and beat well.
  • Then add the cooled caramel syrup, dry ingredients and egg whites slowly and combine well. Then add the flower-coated dry fruits an nuts along with 2tbsp of drained rum and fold the ingredients into the mix.
  • Pour the batter carefully into a 9-inch springform pan lined with parchment paper (on all sides and bottom and extending 2 inches above the edges).
  • Pre-heat the oven to 350F and bake the cake till a skewer inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes.
  • Once done, remove the cake and remove any paper on the cake.
  • The cake is ready.