Spiced Fruit Cake with Rum Glaze

Not just a winter bake, fruit cake can truly be enjoyed all year round. This delicious spiced fruit cake with a rum glaze is perfect anytime alongside a nice cuppa. Find it in Waitrose, Co-op, Ocado & Amazon.

Prep Time
Cook Time
For the Sponge
  • 375g plain flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp mixed spice
  • 190g unsalted butter (diced)
  • 190g Tate & Lyle Dark Muscovado sugar
  • 375g mixed dried fruit
  • 225ml whole milk
For the Syrup
  • 100ml dark rum
  • 115g Tate & Lyle caster sugar
For the Icing
  • 85g icing sugar (sifted)
  • 4 tbsp dark rum
  • A few strawberries and blackberries to decorate
How to make this Recipe

1. Heat the oven to 180C (160C fan).

2. In a large bowl, sift together the flour, baking powder, baking soda and mixed spice. Add the diced butter and rub it in until the mixture resembles the fine breadcrumbs. Stir in the Dark Muscovado sugar, mixed fruit and milk. Using a wooden spoon, mix it all together until fully combined. Spoon the mixture into prepared 23 cm bundt tin (well oiled and dusted with flour). Bake for about 1 hour or until the toothpick inserted in the middle comes out clean. Cover the cake with some foil for the last 15 minutes of baking if necessary.

3. To make the syrup, combine the rum and Caster sugar in a small saucepan over low heat and allow sugar to dissolve. Set aside to cool.

4. Prick the hot cake with the cocktail stick and brush with roughly half of the rum syrup. Leave the cake to cool in the tin for 10 minutes, then take it out onto a wire rack. Brush with the remaining rum syrup and leave for another 10 minutes.

5. Make the icing by mixing the icing sugar and rum then pour it on top of the cake. Decorate the cake with some fruit and enjoy!

How did you find the addition of a boozy glaze to a fruit cake?