This Boozy Christmas Cake is AMAZING. It’s a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates. There are also spices like cardamom, cloves and ginger. There’s even some organic apple juice to help add more sweet fruity flavor. This dessert is moist, rich and oh so fruity. It’s what every fruit cake should taste like.
Fruit cake has such a bad rep, which is why I’m calling this Boozy Christmas Cake instead. That just sounds so much better, doesn’t it? Whatever preconceived notion you may have about fruit cake — I’m telling you, this is not that. If you like rum and sugar, you’re going to like this cake. And really, who doesn’t like rum and sugar?
And for those of you who are wondering, rum is “paleo enough.” It’s made from sugarcane juice (or sugarcane byproducts like molasses). Make sure the rum that you use is gluten free because you just never know… If you decide you’d rather skip the rum then just use apple juice to macerate the dried fruit instead.
So, this cake does require a bit of planning – but it’s all worth it. The steps are easy, it’s the waiting to eat this cake that’s tough. First, you’ll need to soak your fruits in rum for at least one night. I let my fruits soak for a week. This will soften the dried fruit – making for plump rum-soaked fruit. You can use any dried fruit you’d like but consider making my homemade tutti frutti. It’s candied green papaya – and it really does add the perfect amount of chewiness to the cake.
Once your fruit is ready to go – you’ll make a caramel sauce. Just heat up your coconut sugar (or you can use white cane sugar if you’re not worried about staying paleo) along with some water until it forms a thick sauce. Then add apple juice, ghee and the spices listed below. You’ll add your rum fruit mix and let it all simmer together. Once it cools, mix in your dry ingredients and pour everything into a pan (I used cute little mini loaf pans and I also made cupcakes).
Oh this cake is good. It’s so very good. When you make this, savor every bite – enjoy those slightly chewy gems of rum soaked fruit. It’ll be gone before you know it, so please… revel in the deliciousness that is this fruit cake.Print
- 1 ½ cup dried fruit, chopped (I used ½ c homemade tutti frutti mix, ½ c golden raisins, ½ c dates)
- 1 cup rum (I used bacardi gold)
- 1/3 cup pistachios, chopped
- 1 teaspoon lemon zest (only colored portion of rind), grated or minced
- 1 teaspoon orange zest (only colored portion of rind), grated or minced
For the Caramel Sauce:
- 1 cup coconut sugar
- 3 tablespoons water
- ½ cup apple juice
- 2 tablespoons ghee
- 2 cloves, freshly ground
- 2 cardamom pods, freshly ground
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- Add the fruit, rum, pistachios and zest to an air-tight container. Let this mixture soak overnight or up to 1 week (this will help plump up the fruit).
- To prepare the caramel sauce, add coconut sugar and water to a saucepan over low heat. Stir until it forms a thick caramel sauce.
- Next, add apple juice, ghee and spices to the pan and raise the heat to medium heat. Cook for 5 minutes – keep a close eye on mixture and stir often.
- Add the rum-soaked dried fruit mixture and bring the pot to a simmer for 5-6 minutes. Turn off the stove and allow the mixture to cool on stove. Once cool, taste and adjust sweetness.
- In a bowl, add the almond flour, coconut flour and baking soda and mix well. Add the eggs and mix until well combined. Fold in the completely cooled fruit mixture and spoon into a loaf pan.
- Bake for 325 degrees for 35-45 minutes if baking in mini loaf pans.*
- If making cupcakes, bake for approx. 25 minutes.
- If making in one large loaf pan cook for 45 minutes to 1 hour.
- Be sure to check the cake with a toothpick to see if it’s done.