Dark Rum Fruit Cake recipe

Christmas wouldn’t be Christmas without a fruit cake!
fruit cake

If you haven’t already made a fruit cake for Christmas, don’t delay! Here’s a delicious recipe for you to try

Dark Rum Fruit cake




100ml butter

125ml strong black coffee

250ml sugar

2 x 500g Moir’s Glacé Fruit Cake Mix

5ml Moir’s Bicarbonate of Soda

5ml rum

2 large eggs, beaten

5ml Moir’s Vanilla Essence

125ml dates

200g Moir’s Red Glacé Cherries and 200g Moir’s Green Glacé Cherries. Cut in half’s & quarters

10ml Moir’s Baking Powder

500ml Sasko Cake Flour

5ml mixed spice

2,5 ml salt

5ml ground ginger



150ml rum

50ml butter


To decorate

Moir’s Glacé Cherries or Moir’s Maraschino Cherries



  1. Preheat oven to 160°C. Line a 24cm round cake tin with aluminium foil (shiny side towards the inside of the tin), sprayed with Spray and Cook.
  2. Melt butter with the coffee and sugar, and pour over fruit-cake mix.
  3. Add bicarbonate of soda and stir. Microwave for 2 minutes on high and cool completely.
  4. Add rum, beaten eggs and vanilla essence, and mix thoroughly with a wooden spoon.
  5. Add chopped dates and cherries.
  6. 6. Add sifted dry ingredients (Baking Powder, Cake Flour, mixed spice and salt), little by little, in order to cover every piece of fruit.
  7. Add the rest of the dry ingredients and mix well. Fill the cake pan.
  8. Cover the cake with a layer of aluminium foil, shiny side up, also sprayed with Spray and Cook.
  9. Bake for approximately 2,5 hours. Remove top layer of foil and bake for another 15 minutes. Let the cake cool for 20 minutes.
  10. Heat the sauce ingredients (do not boil) and pour over the cake after the cake has cooled for 20 minutes. Leave to cool completely.
  11. Decorate with Moir’s Glacé Cherries or Moir’s Maraschino Cherries.


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