Moist Rum and Almond Fruit Cake for Festive Cheer

Last Updated on February 12, 2026 by Antoni Recipes Team

The festive season whispers sweet promises of indulgence, and nothing captures this spirit quite like a Rum and Almond Fruit Cake. Imagine the enchanting scent of rum-soaked fruits mingling with spices as this delightful cake bakes to perfection in your oven. Inspired by a cozy afternoon spent sharing stories with friends, I discovered that this cake is not only a showstopper but also incredibly easy to make.

With its rich, moist texture and the creamy allure of almond buttercream, this cake is sure to be the highlight of any holiday gathering. It s perfect for those of us seeking a comforting dessert that can effortlessly impress guests ideal for a last-minute holiday treat or a cozy family dinner. So, dust off your apron and join me in creating this decadent dessert that captures the essence of celebration and warmth.

Why will you love this Rum and Almond Fruit Cake?

Moist Texture: The cake s dense, rich crumb ensures that each slice is bursting with flavor and moisture, thanks to the delightful rum-soaked fruits.
Easy Preparation: With simple steps and minimal fuss, you can whip up this festive treat, even if you re short on time.
Festive Appeal: Its stunning appearance and aromatic spices make it the perfect centerpiece for holiday gatherings or family celebrations.
Versatile Substitutions: This recipe allows for easy ingredient swaps, catering to different tastes and dietary preferences, like using orange juice for a non-alcoholic version.
Crowd Favorite: The combination of creamy almond buttercream and delightful fruit flavors guarantees that this cake will leave everyone wanting seconds!

Rum and Almond Fruit Cake Ingredients

For the Fruit Mixture
Sultanas Add sweetness and moisture; can substitute with raisins.
Raisins Provide chewiness; can use golden raisins for a lighter flavor.
Dark glacé cherries Contribute color and a hint of tartness; can replace with dried cranberries.
Crystallised ginger Offers a spicy kick; substitute with 1 tsp ground ginger for less sweetness.
Dark rum Infuses flavor; omit for a non-alcoholic version or replace with apple juice for a fruitier taste.

For the Cake
Butter Acts as a fat source for moisture; ensure it s softened for easier mixing.
Light muscovado sugar Brings depth of flavor and moisture; can replace with brown sugar for a less caramel note.
Eggs Provide structure; can use egg replacer for a vegan version.
Black treacle Adds rich, dark flavor; substitute with molasses if necessary.
Self-raising flour Provides leavening; can combine all-purpose flour with baking powder as a substitute.
Mixed spice Adds warmth; replace with a mix of cinnamon and nutmeg as an alternative.
Ground ginger Enhances spice profile; optional to omit for a milder flavor.
Baking powder Provides rise; ensure it s fresh for best results.
Apples Contribute moisture and texture; can swap with pears for variation.

For the Almond Buttercream
Salted butter Used for buttercream, ensuring flavor balance; unsalted butter can be used with an added pinch of salt.
Icing sugar Creates the sweet topping; powdered sugar can serve as a direct substitute.
Almond extract Delivers a distinct nutty flavor; vanilla extract can be used if almond flavor is unfavorable.

How to Make Rum and Almond Fruit Cake

1. Soak Fruits: Combine sultanas, raisins, dark glacé cherries, crystallised ginger, and dark rum in a bowl. Allow them to soak for a few hours or overnight, enhancing their flavors and moisture!
2. Prep Oven: Preheat your oven to 180 °C (fan 160 °C, gas 4). Grease a 20cm round cake tin with butter and line it with baking paper for easy removal.
3. Mix Cake Batter: In a large bowl, beat together the softened butter and light muscovado sugar until fluffy. Add eggs one at a time, mixing well. Stir in black treacle, self-raising flour, mixed spice, ground ginger, and baking powder until you have a thick batter.
4. Incorporate Fruits: Gently fold in the grated apples and the soaked fruit mixture with any residual liquid. This will add both texture and flavor, ensuring every bite is delightful!
5. Bake: Pour the batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes, or until golden brown and a skewer inserted into the center comes out clean.
6. Cool: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack. Once completely cool, wrap it in baking paper and store it in an airtight container until you re ready to decorate.
7. Make Buttercream: In a mixing bowl, whip the softened salted butter until creamy. Gradually add icing sugar and almond extract, blending until the mixture is fluffy and spreadable. Ice the cooled cake generously!

Optional: Garnish with slivered almonds or festive sprinkles for a holiday touch.

Exact quantities are listed in the recipe card below.

What to Serve with Rum and Almond Fruit Cake?

Elevate your dessert experience with delightful pairings that complement this rich, flavorful cake.

• Fresh Fruit Salad: A medley of citrus and berries adds a refreshing contrast to the cake s dense sweetness, brightening the palate.
• Whipped Cream: Light and airy, whipped cream enhances the cake with a velvety touch, perfect for balancing its rich flavors.
• Spiced Tea: A warm cup of spiced chai or ginger tea perfectly complements the festive spices within the cake, creating a cozy treat.
• Homemade Eggnog: This creamy, spiced drink pairs divinely with the cake, enhancing the holiday spirit with its seasonal charm.
• Vanilla Ice Cream: A scoop of smooth vanilla ice cream adds a delightful temperature contrast and richness, making each bite even more indulgent.
• Dark Chocolate Shavings: Sprinkling dark chocolate on top adds a luxurious touch, enhancing the cake s flavors while providing a lovely crunch.
• Marzipan Decorations: For a nostalgic and traditional touch, use these sweet almond cakes to adorn slices of your cake, adding flavor and festivity.

Indulge in these pairings, and watch your Rum and Almond Fruit Cake become the star of your festive gatherings!

Storage Tips for Rum and Almond Fruit Cake

Room Temperature: Store the cake in an airtight container at room temperature for up to one week to maintain its moist texture and rich flavor.

Fridge: If you prefer a chilled cake, you can refrigerate it for up to 5 days. Just ensure it s well-wrapped to prevent drying out.

Freezer: Wrap the cake tightly in plastic wrap and aluminum foil to freeze for up to three months. Thaw overnight in the fridge before decorating.

Reheating: If you enjoy your cake warm, you can reheat individual slices in the microwave for about 10-15 seconds, bringing out the wonderful flavors of the rum and almond fruit cake.

Expert Tips for Rum and Almond Fruit Cake

• Room Temperature Butter: Ensure your butter is at room temperature; this helps create a smooth batter and prevents lumps in your rum and almond fruit cake.
• Proper Soaking: Soak your fruits as long as possible overnight is ideal to maximize flavor and moisture, enhancing the cake s final texture.
• Cool Before Icing: Allow the cake to cool completely before adding the almond buttercream. This prevents melting and ensures a beautiful finish.
• Even Baking: For even baking, rotate your cake halfway through the baking time and check for doneness with a toothpick inserted into the center.
• Storage Savvy: Wrap your cake well before freezing; it can last up to three months without losing moisture and flavor.

Make Ahead Options

This Rum and Almond Fruit Cake is perfect for meal prep, allowing you to enjoy delightful homemade flavors without the last-minute rush. You can soak the fruits (sultanas, raisins, and cherries) and store them in an airtight container in the refrigerator for up to 3 days before baking to enhance their flavor. The cake itself can be baked and cooled, then wrapped tightly in baking paper and stored in an airtight container for up to 1 week at room temperature or frozen for up to 3 months. When ready to serve, simply thaw and decorate with almond buttercream for an effortless, delicious dessert! With these make-ahead options, you ll save valuable time and still have a cake that s just as delicious as when freshly made.

Rum and Almond Fruit Cake Variations

Personalize your Rum and Almond Fruit Cake with these delightful twists that will awaken your senses and warm your heart!

• Non-Alcoholic: Substitute dark rum with orange juice for a vibrant, citrusy flavor perfect for everyone to enjoy.
  Baking with orange juice can brighten the cake s profile, making each bite reminiscent of sunny, festive days.
• Nutty Buttercream: Swap almonds with hazelnuts or walnuts in your buttercream for an exciting change in taste and texture.
  This small tweak transforms the cake s flavor, adding a delightful crunch that elevates each slice to a new height.
• Spicy Twist: For an extra kick, add a teaspoon of cinnamon to your cake batter, enhancing the aromatic spices beautifully.
  The warmth of cinnamon complements the rum-soaked fruits, imbuing the cake with an inviting spiciness that s hard to resist.
• Fruit Medley: Incorporate dried figs or apricots with your soaking fruits for a surprising sweetness and varied texture.
  This variation not only adds visual appeal but also introduces new flavors, making your cake even more tantalizingly complex.
• Layered Delight: Create a show-stopping version by adding a layer of marzipan beneath the almond buttercream for that traditional touch.
  This classic addition adds creaminess and a wonderful flavor that harkens back to festive baking traditions, making it truly special.
• Vegan Option: Replace eggs with an egg replacer and use dairy-free butter or coconut oil for a completely plant-based cake.
  Your vegan friends will appreciate this thoughtful twist, allowing everyone to indulge in a slice of holiday cheer.
• Citrus Zest: Grate some lemon or orange zest into the batter to brighten up the flavors and give the cake a fresh zing.
  A touch of citrus can elevate the cake s moist richness, leaving a delightful aftertaste that dances on your palate.
• Chocolate Drizzle: Top your finished cake with a drizzle of dark chocolate for a decadent touch that complements the almond and fruit divine flavors.
  This adds a richness that effortlessly intertwines with the festive spirit, enhancing every bite with delightful contrast.

Rum and Almond Fruit Cake Recipe FAQs

What type of fruits should I use for the Rum and Almond Fruit Cake?
I recommend using sultanas, raisins, dark glacé cherries, and crystallised ginger. These fruits bring a delightful sweetness and moisture! If some fruits aren t available, you can substitute sultanas with regular raisins and dark glacé cherries with dried cranberries for a similar flavor.

How can I store my Rum and Almond Fruit Cake?
Store your cake in an airtight container at room temperature for up to one week. If you prefer to refrigerate it, ensure it s well-wrapped to avoid drying out this will keep it fresh for up to five days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil to freeze for up to three months.

Can I freeze my Rum and Almond Fruit Cake? How do I do that?
Absolutely! To freeze your cake, allow it to cool completely after baking. Then, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you re ready to enjoy it, simply thaw it overnight in the refrigerator before decorating or serving.

How do I prevent the cake from drying out during baking?
To ensure your Rum and Almond Fruit Cake remains moist, it s vital to properly soak the fruits for at least a few hours or overnight. Additionally, make sure your oven temperature is accurate and check for doneness with a skewer inserted into the center it should come out clean but moist. Lastly, wrapping the cake well after it cools will help maintain its moisture.

Is this Rum and Almond Fruit Cake suitable for people with allergies?
While this cake does contain common allergens like eggs and nuts (from almond extract), there are substitutions available. For a nut-free option, simply omit the almond extract and use vanilla instead. For a vegan version, consider substituting eggs with an egg replacer. Always double-check ingredient labels if you re concerned about allergies!

What should I do if my cake is sinking in the middle?
A sunken cake can be caused by several factors, often related to baking time or temperature. Make sure your oven is correctly calibrated and consider using an oven thermometer. Additionally, ensure that you re not over-mixing your batter after adding the flour. If you encounter a sinking problem, you can gently reshape it with a frosting or buttercream topping after baking to disguise any imperfections.